Spicy Guinness Mustard

As most everyone knows, Guinness is one of the 5 major food groups and should be incorporated into one’s diet as often as possible. How delightful, then, that a recipe for Guinness mustard appeared in the January issue of Saveur. When I saw the recipe and photo in all of its pungent, chocolaty glory I wanted to go frolic through a field of shamrocks on a misty day...or, at the very least, eat a corned beef sandwich with said mustard.

I’ve never considered making my own mustard before, especially since there is such good mustard out there, like Maille. But, in most cases, making homemade anything is truly satisfying and allows for impromptu gifts that the recipients will be undoubtedly appreciative of.

What I discovered in undertaking this feat is that making mustard is quite simple. All it requires is a bottle of Guinness Extra Stout (the stout adds a necessary robustness), mustard seeds, red wine vinegar, salt and spices. It took no more than 5 minutes to mix it all together and set it aside for a day or two. Then, you just give it a thorough, three minute whirl in a food processor where it becomes mustard right before your eyes. Spoon it into some jars and keep it in the fridge for up to six months.

For the recipe, click here.