Spicy, hot and tangy, and with that kick of great Guinness, this homemade Guinness mustard will make any sandwich sing!
I try to come up with something for st Patrick’s Day every year. Funnily enough, Guinness usually comes into play. I’ve made everything from Guinness bread to Guinness chocolate truffles and lots more.
Scroll down to the bottom of this post and you’ll see links to my other Guinness-inspired recipes.
But Guinness mustard, well I adore mustard and have made a lot of this hot spicy condiment over the years.
Just check out my whisky-inspired Highlander mustard (oh dear, are we seeing a booze theme here, oops!) my wholegrain fiery hot mustard and my lovely peach and tarragon mustard.
Okay, I admit it, I love mustard!
Ingredients for Guinness mustard
There are very few ingredients in homemade mustard. It’s just a matter of bringing together a few storecupboard ingredients (okay so you may have to trot out to the supermarket for the mustard seeds, but you can get them in any of the supermarkets really cheaply) to make a deliciously different condiment.
You’ll just need those aforementioned mustard seeds, some cider vinegar, salt and Guinness of course.
For sweetening, I have used dark brown sugar. That rich, deep caramel-like flavour pairs perfectly with the bitter Guinness in this mustard recipe.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make this
If you have never made mustard before you are in for a treat. Homemade mustard is a no-cook recipe, what joy!
All you really need to do to make this Guinness condiment is shove everything in a jar and leave it for 2 days.
This allows everything to soften up and mix nicely and for the sugar to dissolve.
Pour the mustard into a food processor and whizz till you get a smooth paste. I like to leave a bit of texture in my mustard so don’t go for an all-out smooth mustard here.
Now spoon your homemade Guinness mustard into some sterilised jars and set it aside for 2 weeks to mature.
Why do you have to let mustard mature?
If you used this mustard right away it would taste very sharp. Instead, if you can be patient and let nature take her time your Guinness mustard will mellow nicely in 2 weeks.
You can leave it for a month if you want to.
How much does this recipe make?
I got 3 x 150ml jars of Guinness mustard from this wee recipe. Just double it up if you want to make more mustard. It’s entirely up to you.
How long does this keep?
Your homemade Guinness mustard should keep for up to a year in a cool cupboard. Once opened store in the fridge and use within a month.
How to serve Guinness mustard
I love this beer mustard on a ham sandwich as shown here.
Guinness mustard goes wonderfully well with roast beef, either served with a roast or in a simple roast beef sandwich.
Add some Guinness mustard to a Ploughman’s lunch or to a serving platter where you have a mix of cold meats and cheeses etc.
You can add a spoonful of this delicious Guinness mustard to Macaroni cheese for a lovely kick to your cheese sauce. The same applies to cauliflower cheese too.
Add some to gravy for heat too.
Looking for more Guinness-inspired recipes to try? Then check these out before you go;
Super easy Guinness/beer bread
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
How To Make Homemade Guinness Mustard
- 85 g mustard seeds
- 100 ml Guinness
- 100 ml water
- 50 ml cider vinegar
- 35 g dark brown sugar
- 1 tsp salt
- Put all your ingredients into a jar and pop on the lid. Set aside for 2 days giving it a shake now and then
- Whizz in food processor till you get a smooth paste, I like to leave a bit of texture in there.
- Spoon into sterilised jars and leave to mature for 2 weeks before using
Tracey Toner says
How long will this last in storage
Karon Grieve says
I’m a bit confused here as it says both in the blog post and the recipe card that this will keep for up to a year in a cool cupboard.