Comments on: Homemade Guinness Mustard

By: Planning the Perfect Memorial Day Menu

Planning the Perfect Memorial Day Menu — Thu, 26 May 2011 20:58:19 +0000

[...] Guinness Mustard from Kiss My Spatula [...]

By: Mojo

Mojo — Thu, 09 Dec 2010 18:31:21 +0000

Hi, I made the Guinness Mustard, then decided to riff on your recipe and make a large batch of Champagne Mustard. I used about 2 lbs of mustard seeds (1/3 yellow, 2/3 brown), one bottle of champagne and about 4 cups of cider vinegar. I pre-flavored the vinegar with the spices you used along with some bay, juniper, and red pepper. It turned out delicious and these will be christmas presents this year. Thanks for the blog and the great ideas.

By: Recuperando la alegría de vivir. - Moonmentum Blog

Recuperando la alegría de vivir. - Moonmentum Blog — Wed, 03 Nov 2010 04:37:03 +0000

[...] consultadas: larevistaintegral.com; alimentacion-sana.com.ar Foto1: dayya.wordpress.com Foto2: kissmyspatula.com Receta y Foto3: [...]

By: alisonruin

alisonruin — Thu, 26 Aug 2010 13:34:28 +0000

i made this, it’s awesome! but it took 5 1/2 minutes in my food processor. it’s tiny.

By: Fiona

Fiona — Sat, 27 Feb 2010 16:14:24 +0000

I made this after seeing it in Saveur and love it. Surprisingly easy to make, as well.

By: Team DIY Blog | Homemade Food Gifts

Team DIY Blog | Homemade Food Gifts — Tue, 15 Dec 2009 20:27:53 +0000

[...] Homemade Spicy Guinness Mustard From: Kiss My [...]

By: spiceandmore

spiceandmore — Tue, 22 Sep 2009 00:59:52 +0000

This looks great – I will have to give it a try. I remember trying to make mustard years ago after reading an article about how they create the varying levels of heat (all depends on the liquid used from memory). That was not a successful experiment so I am keen to try your recipe.
I have just stumbled upon your site btw – gorgeous photos and lovely stories. Loved your marriage poem too!

By: Eric Nash

Eric Nash — Sat, 22 Aug 2009 00:43:07 +0000

There’s a beer bar near me that serves stout mustard and it’s so good I’ve been dying to make some for myself, but I didn’t want to make a huge mess over a little jar of mustard. This is such an easy recipe!

I’m curious why you chose an Extra Stout. Have you tried any other kinds? Oatmeal or Cream Stouts? Or even a Porter? And do you know what effect a higher alcohol alcohol content might have on the final product?

I found a brand of beer when I was on a trip to Peru called “Zenda” which sold a nameless dark beer that I’m guessing was a Porter. It was a little too sweet to drink, but might be a good alternative to Guinness for all those sweet toothed commenters before me if you can find it.

By: kissmyspatula

kissmyspatula — Fri, 03 Jul 2009 18:28:27 +0000

hi kitchen wizard – it really depends on how coarse you like your mustard. we enjoy ours with a bit of a crunch, so i processed it for about 30-40 seconds, scraped down the sides, and continued processing. so…not quite your usual ‘pulsing’ since this requires longer processing times in-between. would love to know how it turns out for you! (i definitely recommend to let it sit for a full 2 days to allow the flavors to meld).

By: Kitchen Wizard

Kitchen Wizard — Thu, 02 Jul 2009 20:25:46 +0000

Thanks for sharing this great recipe! I never even thought about making my own mustard. With your recipe, I’m going to the market this weekend, and making one!

Just to clarify… It needs to be processed in the FP for 3 minutes, or pulse it on and off for 3 min??? I thought if I process it for the entire 3 min, the mustard seeds will be more than “coarsely ground”???