Guinness Mustard Recipes
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!
Provided by English_Rose
Categories Sauces
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 276.1, Fat 8.4, SaturatedFat 0.5, Sodium 597.5, Carbohydrate 36.6, Fiber 4.7, Sugar 22.4, Protein 7.9
GUINNESS MUSTARD
This comes from the March 2008 edition of bon appetit magazine. DH really liked this mustard on sandwiches. It needs to be refrigerated. The 2 hour cook time is the refrigeration time before use. Other stouts would work in place of the Guinness.
Provided by Kim127
Categories European
Time 2h5m
Yield 3/4 cup, 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix together all ingredients in a small bowl until well blended.
- Keep covered and refrigerate for at least 2 hours before use.
Nutrition Facts : Calories 23.3, Fat 0.4, Sodium 146.1, Carbohydrate 2.6, Fiber 0.4, Sugar 0.7, Protein 0.7
GUINNESS MUSTARD
Provided by Jeanne Thiel Kelley
Categories Condiment/Spread Beer Mustard No-Cook Fourth of July Low Fat Vegetarian Quick & Easy Low Cal St. Patrick's Day Backyard BBQ Poker/Game Night Chill Low Cholesterol Shallot Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
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