I’m still playing with my new spices!
My friend Amanda from Lamb’s Ears and Honey forwarded a link to this Saveur post on making condiments at home. I made their simple but very delicious Spicy Guinness Mustard. Here’s the recipe with metric measures included (and it makes enough to fill three 300ml jars)…
- 350ml (12 oz) Guinness beer
- 285g (1½ cups) brown mustard seed
- 250ml (1 cup) red wine vinegar
- 1 tablespoon Malden salt flakes (or kosher salt)
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice (pimento)
Mix all the ingredients together in a large pyrex bowl and stir to combine. Cover the bowl with clingfilm or a shower cap and allow it to mature for 24 hours at room temperature (original recipe says 1 – 2 days) .
The following day, blitz the mixture for about 3 minutes, either in a food processor, or using a stick blender in the bowl (which is what I did). The mustard will thicken in texture and lighten in colour as the seeds are ground up.
If you taste it at this point, don’t be put off – it was initially quite bitter and inedible, but after a couple of days in the fridge, it mellowed to a hot and delicious grain mustard.
I’m adding this to my list of things to make for Christmas…
. . . . .
Also, using a tip I picked up from Tony at La Casa, I half filled a clean jar with chilli flakes and topped it up with grapeseed oil. The oil has taken on a rich red hue and a spicy chilli flavour. I regularly scoop out a spoonful of the macerated flakes and stir them into a soup or pasta. So simple and so tasty!
Fig Jam and Lime Cordial 
Oh that chili oil looks really good :) I love your mustard, too… it sounds yummy :)
Thanks Tes! I’ve taken to putting a little chilli goop on everything! :)
Damn, now I am hungry and it’s the middle of the afternoon … if I have a snack you’ll be responsible for ruining my supper … ;)
Sorry Cindy, but you do start very early, so I think you’re entitled to an afternoon snack! :)
Why haven’t I ever made mustard? It comes as a surprise to me that mustard is not cooked – and this is the kind I really love. Can’t wait to try this one, but first I’ll have to get enough brown mustard seeds. Thanks Celia for the inspiration.
Doc, I was asking myself exactly the same question a couple of weeks ago when I read the recipe. I’m surprised how easy it was! The mustard has been mellowing for a little while now, and it’s still hot, but very tasty.
Good question Doc – I am asking that one myself….
Celia that looks like the perfect thing to play around with. We used to be able to get a wonderful pale green mustard with tarragon made in France but no one stocks it anymore. I think the brand was Fallot. Do you think you could whistle me up a recipe for that next (cheeky request?)
I’ve found it! and the ingredients Water, mustard seeds, vinegar, salt, spices, tarragon leaves 0.9%, antioxidant: potassium metabisulfite, natural flavor of tarragon, acidifier: citric acid, sugar, spices, dyes E102 and E131.
hmmm… where does one get hold of natural flavor of tarragon and look it’s got dye in it, maybe not……
Joanna, I was actually wondering what apple cider mustard might be like, but tarragon mustard sounds very interesting as well!
The mustard sounds so easy, I must give it a try. I used to make the chili oil all of the time. I don’t know why I stopped. Thanks for sharing.
Karen, thanks for stopping by! :) I was really impressed with how well the mustard recipe worked. Must try the other condiments on the Saveur post..
It looks great – and so easy. Thanks.
Most welcome, Deb, hope you enjoy it as much as we have!
love the look of the mustard too although if i made it i would give a lot of it away because i only use it sporadically..but..now that i think about it maybe if it was homemade i would use it more often..but..then those potential recipients would have to miss out! i am going to do the chilli oil today..this is the one i can’t believe i haven’t made because i love chilli and i use it in most savoury recipes..for me it’s a bit like salt and pepper..used judiciously it’s not necessarily discernible but it adds that something extra..jane
Jane, the chilli oil was a bit of a d’oh moment for me too – I have no idea why I didn’t make it sooner!
Synchronicity Celia! I have several mustard plants upside down with their seed heads in paper bags on my verandah at the moment. This weekend I’m planning to make a big batch of seeded mustard, using a recipe very similar to yours.
Linda, homegrown and homemade grain mustard would be the bee’s knees! :)
How much does this recipe make? I see three smallish jars in the first photo- it that about 3 1/2 cups? It looks great- I would like to make it for Christmas gifts, as well. My extended family likes everything hot and spicy!
Heidi, they’re three 300ml jars, so it’s quite a lot! I’ve amended the post to show that, thank you. The original instructions say it will keep in the fridge for up to six months.
Yum, homemade mustard. I ran out and bought some seeded mustard–no where near a good. I use black pepper in mine but no other spices. Must try your recipe. Thanks for the chili oil idea. I used to get chili marinated olives from a long gone local deli. The oil was so good on grilled cheese sandwiches.
Liz, I’m really surprised how often I dip into the chilli oil now that it’s made. It’s perfect drizzled over a slice of sourdough! :)
Hmmm, I wonder how you make a smooth mustard then? Any ideas? I’ve fiddled with seeded ones in the past going on a Herbies recipe I think. Dijon is my thing though or a hot English. A great Christmas present though Celia.
Seeing a line up of home made condiments in the fridge makes me smile just as much as seeing all the jams and marmalades lined up in the cupboard :-)
Brydie, I was wondering that myself – maybe it’s just a case of blitzing long enough for all the mustard seeds to be pureed? I tried the Herbie packet mix years ago, but I don’t recall it being as nice as this one. I think it’s the beer! :)
Yumm-o!
What excellent condiments you’ve made.
I tried mustard once in the days when I didn’t have a blender or processor. And it didn’t come together.
Of course, I’ve got all the gadgets and kit in my kitchen nowadays!
Thanks Grilly! I’m pretty chuffed with it, I have to say. I’ve given two of the three jars away, which means I get to make more again as soon as the last jar is finished! :)
I have tried once to make mustard and it was a huge fail! Yours looks amazing :)
Tandy, I don’t think this recipe could fail – I hope you’ll give it a go! :)
Hmmm, how do I get myself on Celia’s Christmas list, I wonder? ;)
But seriously, thanks for posting this. I didn’t realise it was that simple to make mustard! I’m going to have to give this a try.
Thanks Kate! Hope you enjoy it! :)
The first time I made mustard I almost threw it away because of the bitterness, luckily I stuck it in the back of the fridge for ages before trying it again. Do you have ‘Wok It Up’ in your neck of the woods? They’re a fast food noodle box place that do their own garlic and chilli oil and I always slather it all over my rice noodles, so so so gooood. I have a huge jar in my fridge and put it in everything! Yummmm….
I’m glad you’re thinking ahead to Christmas already, it sneaks up on us so quickly!
Becca, I’m always a bit nervy about garlic oil, given the botulism scares overseas. I figure the chilli flakes were dry to start with, so they should be fine.
It’s been cold, so there hasn’t been much to do other than think about sunnier days, and therefore Christmas! :)
That mustard looks sooo good in the opened jar. I had no idea people made their own. What all do you use it on? I don’t know that I could use up a jar that quickly if I made it. There are some great looking condiments in that Saveur post. I’m going to make the tartar sauce first, and I also thought the harissa and the hot sauce sounded particularly good! Love the idea of having my own chili oil on hand. How long does it keep? in the fridge? I always thought flavored oils made at home only kept for maybe a month or less, so I’ve never tried them.
Melanie, this is the first time I’ve made it in ages – the chilli oil that is – so I’m not sure how long it will keep. I started with dried chilli flakes, so I haven’t bothered storing it in the fridge. I’d be more careful with things like fresh garlic in oil, which have been linked to botulism…
I am not a fan of yellow mustard but grain mustard = the best! I like it on grilled cheese and also in welsh rarebit.
Maz, we’ve been spreading it on ham sandwiches! :)
I’ll have to try this mustard. I love mustard. :) I’m also on a make it myself kick right now, so this looks like fun.
Cat, I was thinking just yesterday how make your own tends to snowball! You make something, and then you think..”ooh, I wonder if I could make this as well..” :)
I’ve never made mustard, it’s never even occurred to me to make it. I’m gonna have a crack at it. Looks delish. Mmmmmmm, on a big chunk of steak, so good!
Anna, this is a nice one to make – Big Boy has it on chicken schnitzel! :)
Now Celia… how does one get on your Christmas list?
Aaah Claire, you’re sweet. Thanks again for my pressie! :)
This I must try and the chilli oil – I would find all sorts of things I could use that in – my husband is a chilli nut. Does anybody out there have a recipe for preserving lemons – my latest batch in salt, water and juice is fermenting and I’ve put the jar outside – just in case – and have to regularly open the lid to let out the pressure – I don’t know if they’ll be edible and they were homegrown lemons too!
Jan, I posted my preserved lemon/lime recipe a little while ago. Don’t worry too much about the fizzing – mine does that sometimes too, and the finished lemons have been just fine!
https://figjamandlimecordial.com/2010/05/07/limes/
Brilliant mustard recipe Celia – this would definitely make a fabulous Christmas basket gift. I have just printed the recipe and will make just as soon as I have bought the mustard seeds.
:-) Mandy
Thanks Mandy! Have fun with it – I can see us making a few more batches before Chrissie, though – we keep eating it! :)
I’ve just asked Joanna to print off the recipe for me! I fancy having a go at this :)
Cheers, Brian! Hope you like it! :)
@Jan: Extra lemons? Limoncello!
Hi Celia,
I’m in the process of making your mustard re your recent post – I’d like to bottle and can some of it, but it looks like no one does that. Do you know anything about that? Does it lose something? I find it hard to believe that it can’t be done, since commercial mustard is canned.
Thanks Celia,
john
Doc, I’ve never tried canning mustard before, but google turned up this website which might be of help. The original instructions for the Guinness mustard say it will keep in the fridge for six months. I agree with you though, hard to believe it can’t be canned, especially given all the vinegar in there!
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Love that chili oil.
Thanks Norma! :)
[…] is a photograph of a lovely mustard pot from France and inside is mustard made with Guinness and the recipe is from Celia’s blog. I divided her recipe by 5 as that […]