Guinness and Caraway Mustard

Guinness and Caraway Mustard
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Custom-made mustard!

We were running low on mustard around the house, so we did what any good scratcher would do: we made some. Somehow or another, people believe that making mustard is difficult and that it can only be purchased at the store. Doing that will only ensure that you have the same mustard that everyone else has. We don’t want that, do we?

Now, don’t get us wrong: some of the mustard you can purchase is very good, but most is really substandard; well, terrible might be the correct word. About a year ago, we started seeing recipes here and there showing how one could make his or her own mustard. From scratch. So, we made some White Wine Mustard, which turn out similar to a coarse Dijon mustard. It was better than all but the most expensive mustards, and was a snap to make. We were hooked. Try it, and you’ll be hooked, too.

Oh, we made this recipe based on one that was re-printed in the Arizona Daily Star on March 7, 2012, and seemed to have originated with Noelle Carter of The Los Angeles Times.

Makes about 2 cups

Guinness and Caraway Mustard

Guinness and Caraway Mustard


  • 1/3 cup (70g) brown mustard seeds
  • 1/3 cup (70 g) yellow mustard seeds
  • 1 Tbs caraway seeds
  • 3/4 cup Guinness
  • 1/2 cup water
  • 1 1/2 tsp kosher salt
  • 1 tsp Worcestershire sauce
  • 2 1/2 Tbs (30 g) light brown sugar

Abbreviated Instructions

In a small skillet over medium heat, toast caraway seeds until fragrant, 3 to 5 minutes. Remove from heat.

In a small bowl, combine mustard seeds, toasted caraway seeds, Guinness, and water. Cover loosely and let sit 24 hours.

Combine all ingredients in the bowl of a food processor. Pulse and process, scraping down sides periodically, until you achieve desired coarseness.

Pack into a pint jar and place in refrigerator at least a week before using to allow flavors to meld and mellow.

Ingredient discussion:

Mustard seeds can be purchased in bulk either at an ethnic foods market or at Penzey’s spices. We’ve used both and found that their prices tend to crush the supermarket. Do you have to use Guinness? No, use a type of stout or beer that you like, but one with some flavor would probably be better than a “lite” beer. You can substitute other sweeteners for the brown sugar; again, we think you’d be better off with a sweetener that has a nice flavor profile, such as honey or molasses, and not just granulated sugar.

Procedure in detail:

toasting caraway seeds
A quick toasting of nearly any kind of seeds changes the flavor profile dramatically. For the better!

Toast caraway seeds. Like nuts, seeds can have their flavor enhanced by a little toasting. So, heat a small skillet — no oil — over medium and toss in the caraway seeds. Either stir or shake often so they don’t burn in spots. After 3 to 5 minutes, they should be fragrant, which is your cue to remove them from the heat so they don’t burn.

soaking seeds
We have these handy glass storage containers made by Pyrex years ago. They’re perfect for soaking seeds.

Soak seeds. In a clean glass container, combine the mustard seeds, caraway seeds, the Guinness, and the water. Cover loosely — you don’t want or need an airtight seal — and set it on the counter for 24 hours. Now, the real question is what to do with that leftover Guinness that you just opened. Hmm. Any ideas? Anyone? Nope, then down the hatch it goes.

grinding mustard
We just pulse away and run the processor until we have something that looks like mustard. Easy!

Process. Twenty-four hours later, combine all the ingredients in the bowl of a food processor, and pulse/process until you’ve ground the mustard seeds to the desired consistency. That’s it!

Pack it in a jar, and refrigerate. A few minutes of work provides you with a custom flavored mustard for months!

Pack and refrigerate. We packed our mustard into a clean pint jar, put a lid on it, and set it in the refrigerator. You could try it now, but mustard gets a better with age, so we recommend that you hold off a week or so to allow the flavors to mellow and meld.

That’s all there is to making mustard at home. Soak seeds in a liquid, add a few other ingredients, and grind away in a food processor until it looks like mustard. We think that the only downside is that every recipe makes about 2 cups of mustard, which takes us about six months to finish off. With that time frame, it’s hard to try new recipes. Our mustard is currently mellowing in the fridge, so we can’t rate it yet. When we do, we’ll update this post.

Worth the trouble?

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