Guinness Mustard

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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
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    • 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


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.
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