Spicy Guinness Mustard

Happy St Patrick’s Day! For the last few days, a bowl full of this mustard concoction has been sitting on my counter, staring at me, longing to be eaten. Finally today I can run it through the food processor and finish it off. This mustard is the creme de la creme for mustard lovers and NOT for the faint at heart! It’s flavour is spicy and strong. Just like store bought mustard, you can keep this in the fridge for up to 6 months. During it’s refrigerated lifespan, the flavours will mellow out significantly. This would be great served on a pork roast, or with sausage (come back tomorrow for some Guinness stewed sausage), or even on a chewy soft pretzel.


1  12-oz. bottle Guinness Stout

1 1⁄2 cups brown mustard seeds

1 cup red wine vinegar

1 tbsp. kosher salt

1 tsp. freshly ground black pepper

1⁄4 tsp. ground cinnamon

1⁄4 tsp. ground cloves

1⁄4 tsp. ground nutmeg

1⁄4 tsp. ground allspice


Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.

Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)


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