Homemade Guinness Mustard Recipes

BEST MUSTARD EVER

Steps:

• In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

HOMEMADE GUINNESS MUSTARD

Steps:

• Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed.
• Add the beer and blend briefly.
• Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars.
• Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold.
• Top the cold jars with airtight lids, label and store in a cool dark place.
• The mustard should keep for 3-6 months.
• For Vegetarian use a Vegetarian dark beer.

HOMEMADE MUSTARDS

Steps:

• In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) 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 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.

GUINNESS MUSTARD

Steps:

• Mix together all ingredients in a small bowl until well blended.
• Keep covered and refrigerate for at least 2 hours before use.