Popular Features:
View Cart

Guinness Mustard

 
Guinness Mustard
default recipe image
photo credit: Ev Thomas
Spicy homemade mustard uses mustard seeds, beer, vinegar, mustard powder, mace, allspice and turmeric. Recipe by Executive Chef Jamie Lauren from San Francisco's Absinthe Brasserie & Bar.
Recipe By: Executive Chef Jamie Lauren
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

Ingredients

    • 1/2 cup brown mustard seeds
    • 1/4 cup yellow mustard seeds
    • 1 cup Guinness beer
    • 1 1/4 cups Champagne vinegar
    • 1 cup mustard powder, combined with 1 water (let sit 20 minutes)
    • 2 tablespoons sugar
    • 2 teaspoons salt
    • 1 teaspoon ground allspice
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon ground mace

Instructions


In a nonreactive container, combine mustard seeds with beer and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary. 

Transfer seeds and liquid to a blender or food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. 

Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Thanksgiving Recipes

  • Mexican Crab Cakes

    The addition of poblano chiles and bell pepper add Hispanic flavor to these crab cakes. Recipe c.1997, M.S. Milliken & S. Feniger, all rights reserved.

  • Thanksgiving Day Pumpkin Pancakes

    For a special Thanksgiving day breakfast try these spicy pumpkin pancakes from from Jodi, chef-owner of the The Griddle Café in Los Angeles..

  • Pumpkin Spice

    A spicy Halloween cocktail made with pumpkin puree, fresh ginger and features Skyy Infusions Ginger.

  • Turkey Cranberry Walnut Lettuce Wraps

    This is a tasty wrap that combines deli turkey slices and romaine lettuce flavored with walnut and jellied cranberry mayonnaise.

  • Pumpkin Chiffon Pie

    Many of us who have had pumpkin chiffon pie can never go back to the traditional version. This is a light fluffy pie with the same spicy pumpkin flavor we are all accustomed to.

  • Lower Fat Sauteed Mushrooms

    Mushrooms and baked potatoes soak up butter like a sponge. Learn to saute fresh mushrooms using a fraction of the butter.

Search Recipes, Ingredients, Articles and More



Search