Homemade Guinness Mustard

READY IN: 1hr 15mins
Recipe by English_Rose

A James Martin recipe. Perfect for the ultimate steak and onion sandwich! The cooking time is the time taken for the mustard to thicken. Enjoy!

Top Review by French Tart

I have seen this recipe by James Martin before - but thought I would try it for ZWT3! I had all the ingredients to hand - and the mustard was superb - we ate it with some home-made beef & potato pies, excellent choice of condiment. It took my mustard nearly an hour and a half to thicken - and then it was not as thick as commercial mustards, which is good! I think this will be much more refined after a few weeks left to mature - an excellent condiment for red meats however.Thanks for posting! FT:-)

Ingredients Nutrition


  1. 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.
  2. Add the beer and blend briefly.
  3. Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars.
  4. Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold.
  5. Top the cold jars with airtight lids, label and store in a cool dark place.
  6. The mustard should keep for 3-6 months.
  7. For Vegetarian use a Vegetarian dark beer.

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