Chilebrown at home

Saturday, June 20, 2009


How hard can it be to make mustard? I am constantly buying little two ounce jars of flavored mustard's. They can get pretty pricey. Sweet hot honey mustard is my all time favorite. It was time to make some of my own mustard. Today we are going to make a Guinness Mustard. The recipe uses a handful of ingredients for a big payoff of flavor. It also use Guinness beer. Need I say more.
  1. 2 12 ounce bottles of Guinness (one is for the cook)
  2. 10 ounces of brown mustard seeds
  3. 1 cup red wine vinegar
  4. 1 tablespoon salt
  5. 1 teaspoon pepper
  6. 1/4 teaspoon of each cinnamon, ground cloves, nutmeg and allspice.

Combine all ingredients in a bowl and cover for 2 days. That is it. How hard was that. This is a little to easy. There is only one step more. After 2 days place in food processor and process to desired consistency. Refrigerate.

This mustard smells wonderful. Coming out of the food processor the aroma of mustard and spice was scrumptious. An initial taste on a cracker was a palate awakening. Let me warn you. Freshly ground mustard is very powerful. It has a horseradish type of bite. The combination of beer and spices was too good to be true. This will have to be sampled with a sandwich.

It just so happens we barbequed a turkey last night. A turkey sandwich is in order. "Great Turkey Balls of Fire". I got a little carried away on the mustard. This was one spicey sandwich. It is so easy to make mustard. We now have mustard for a month or two. The flavors are supposed to mellow with time. This will give me time to dream up some new flavors. Do you think some chile's and honey might be involved?


Andrew said...

Great recipe-glad to see it is so easy to make, I'll definitely be trying it out!

Greg said...

The Kraut in me loves mustard but I'm such a dumbass I've never even thought to make it. Doh!

Correction, I have made Chinese style mustard.

I'll do a riff on this soon. I'm almost out of my last 2 oz. jar of pub style mustard.

Zoomie said...

I'll be astonished if you _don't_ use chilis in yours!