Stout Beer Mustard
Image and Recipe from Tasting Table

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Makes 1 1/2 Cups


  • 1/2 cup black or brown mustard seeds
  • 1/4 cup yellow mustard seeds
  • 1 cup stout
  • 1 cup dry mustard powder (such as Coleman’s)
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground nutmeg


  1. In a glass container, combine the mustard seeds with the beer. Cover and let sit at room temperature for 48 hours; make sure all the seeds are covered in liquid.
  2. Transfer the seeds and liquid to a food processor and add the mustard powder, water, granulated sugar, salt, allspice, turmeric and nutmeg. Process until the seeds become creamy, about 4 to 6 minutes.
  3. Store the mustard in the refrigerator in an airtight container for 2 to 3 weeks before using. The mustard will keep for up to one month.

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