spicy mustard

as promised, here is that spicy stout mustard that goes perfectly with all your fall comfort food - sausages & sauerkraut, homemade pretzels, warm toasty sandwiches, etc. who knew mustard was so easy to make? when we moved, we got to start fresh with a fridge empty of all condiments and thought it would be fun to try making most of the typical sauces from scratch. this is a nice grainy mustard with some kick but the flavor will mellow out the longer it sits in your fridge. enjoy!

Spicy Stout Mustard
makes 3 1/2 cups

1 12 oz bottle Guinness Extra Stout
10 oz brown mustard seeds
3 cloves garlic, smashed
1 cup apple cider vinegar
1 tbs honey
1 tbs salt
1 tsp freshly ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp turmeric
combine all ingredients in a nonreactive mixing bowl. cover with plastic wrap and let sit at room temperature for 1-2 days. transfer the mixture to the bowl of a food processor and puree, occasionally scraping down the sides of the bowl. process until most of the seeds are coarsely ground and mixture thickens. transfer to jars and refrigerate for up to six months.


jen a said...

this makes me SO excited - thank you, thank you!

Amber said...

This sounds delicious. Maybe I'll try this this weekend in my tiny rented vacation studio.

mav said...


jen a said...

carrie - just pureed mine - i actually poured the access liquid off first - we have a nice thick spread - it is amazing - having some tonight on rolls with a brisket that has been sitting in guiness all day ;)

Josephine Tournier Ingram said...

Yum! Looking forward to trying this one!
Do you have any suggestions for German beers we could substitute for Octoberfest?

Zoey (Vegedible) said...

oh my gosh, thanks for sharing! I can't wait to make this. My boyfriend will be thrilled. Beautiful blog :)

Anonymous said...


Kristin, the Brooklyn Forager said...

I just set mine on the counter to rest for a day or two. I can't wait! This will be a great addition to our March 17th feast! Thanks for the recipe. Love your blog.