Monday, 26 December 2011

Recipe - Guinness Mustard

The other night I overheard(?) a conversation between some Swedish food bloggers on Twitter where they discussed different mustard versions they were making.

As the discussion went to and fro the memory of seeing Guinness Mustard at some farmers market came to my mind and I chimed in with that suggestion.

Having given them the suggestion I also said that I'd try and chase down a recipe for them. Having applied some Google-Fu I soon had lots of version of the same recipe from various blogs. The source of that particular recipe seems to be one published in Saveur magazine.

Having suggested that they tried this and having taken the time to hunt a recipe down I realised that I might as well make some myself.

I'm not proud so I decided to use the same recipe as everyone else, after all - it's not all that often that I can find major faults with recipes from Saveur.

This mustard will last in the fridge for up to 6 months - but I don't think it will last that long for most people. A most excellent mustard and a good start down the slippery slope of playing with different flavourings for your mustards. I'm sure there's space for more jars and stuff in our cupboards... ;)

One thing I'd like to add to the recipe is that it will take some time in the old food processor before it starts thickening up. Fear not, give it some time and it will thicken up nicely.

Ingredients (makes around 800ml)
350 ml Guinness
375 ml brown mustard seeds
250 ml red wine vinegar
1 tbsp salt
1 tsp ground black pepper
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground allspice

Combine all the ingredients in a nonreactive bowl. Cover with cling film and let sit at room temperature for 1 - 2 days so that the flavours mix and the mustard seeds soften.

Transfer the mixture to a food processor and mix until the seeds are coarsely ground and the mixture thickens, stopping to scrape down mixture from the sides of the bowl when needed, about 3 minutes. Transfer to a jar and cover.

Refrigerate overnight before first use.



  1. Very nice indeed, the fact it lasts 6 months is great, mine seems a little strong so next time I will add less vinegar.

  2. Mike, that looks and sounds delicious - must try it soon. I usually have Newcastle Brown Ale in the fridge, but I'll pick up some Guinness just for this (and happily drink up any that's left over).

  3. Jean,

    Many thanks for the kind words and taking the time to leave a comment. I'm sure you could make a version of this with Newkie Brown, what's the worst that could happen? ;)

    It did work out really nice and it works nice with things like ham, corned beef sandwiches and so on.

    I look forward to hearing how your attempt works out.

    // Mike

  4. Hmmmm... Yummy! This recipe is very interesting. I am sure this will work very well with sandwiches, burgers and chili beef. Glad to know that this recipe can last as long as 6 months but I'm sure it won't last that long in our household! Thanks for posting this Mike.

  5. Karen,

    Thank you for taking the time to leave a comment, I really appreciate any feedback I can get.

    The kind words are also very welcome, I'm glad to hear that you liked the look of this. To be honest, there's no way it lasts that long here either! ;)

    // Mike


Please leave a comment. Positive or negative - all comments are welcome and useful. I do enjoy hearing what you think of my posts, what is good and what needs improving so please post away.

// Mike