Homemade Guinness Mustard

"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!"
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Ready In:
1hr 15mins




  • 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.

Questions & Replies

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  1. 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:-)
  2. CelestialShannon
    I made 4x this recipe to give out as Christmas gifts and it made 12 very small almost baby size jars. At first the smell of vinegar was overwhelming so I got a little scared and added probably 1/2 cup of good honey to it. I don't think I needed to do that but it turned out fantastic. I waited 4 days before trying some on bread and wow! It starts off a little sweet and then pops SPICY in your mouth. I ended up calling it Spicy Guinness Mustard as it had quite the kick but so far one person I gave it to for Christmas has tried it and said they loved it too. Great Recipe!!


I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
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