This easy homemade beer mustard gets a spicy kick from fresh habanero peppers. Once you try homemade mustard, you won’t want to buy it any more!
Making homemade beer mustard is easier than you may think! So full of flavor… with just enough habanero kick to wake you up. Homemade is just plain better!
Soooooo, we’re total mustard snobs here… we LOVE whole-grain, flavored mustards that really liven up a dish. That’s not to say we don’t use regular yellow mustard, because we do, but given the choice, we’ll go for the primo mustard every time!
Surprisingly enough, I’d never made my own mustard before. Which is hard for me to believe, because I LOVE making condiments from scratch! I found some awesome mustard seeds on amazon, and just knew I had to make some.
I got the idea for this mustard from a blogging friend of mine, Quinn, from Dad What’s 4 Dinner. He made me a jar of homemade habanero mustard and I literally couldn’t stop eating it! If you haven’t been to his blog before, you totally should!!
But being me, I just had to booze it up a bit 😉 For the beer in this, you should use a bottle of your favorite, as you want it to have a great taste you’ll love. I used a bottle of Guinness Blonde.
The uses for this are endless! So far, I’ve used it in a breading for chicken, used it as a dip for my fries and slathered it allllllll over some grilled coffee-rubbed burgers. Next up, dunking some pretzel sticks into it!
I know habanero’s can be pretty intense, and peppers can vary in heat, so my advice would be to add about half the peppers, puree a bit, and taste the mustard. Then you can add more if you want more heat. You can always add more, but it’s really hard to take away heat! You can make this as smooth or as “grainy” as you want…. totally customize-able 🙂
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1/2 cup brown mustard seeds
- 2/3 cup yellow mustard seeds
- cup Scant 1 apple cider vinegar
- 1 cup beer
- 3 habanero peppers ribs and seeds removed, chopped
- 2-3 Tbsp honey
- Salt to taste
Instructions
- Add both types of mustard seeds to a mixing bowl. Pour in vinegar and beer, stir to combine. Cover with plastic wrap and let sit on the counter for 12-15 hours.
- Scoop out about 1/3 of a cup of the liquid off the top and reserve.
- Pour the rest of the contents into a food processor or blender and add habanero peppers, honey and salt.
- Process to desired smoothness.
- If mustard is too thick, add in reserved liquids a little at a time until it reaches a consistency you like.
- Pour mustard into mason jars or other airtight containers and store in the refrigerator.
- Flavors will deepen and develop more over time.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Pat Hahn says
This was pretty good but using a professional grade food processor didn’t do a thing! I ended up using my spice/coffee grinder. That did the trick!
Angela Ulmer says
I was sooooo excited to make this. I had to order the brown mustard seeds b/c my Walmart didn’t have them. I was disappointed that the mustard was so bitter. What did I do wrong? I tried adding more salt and even more honey. I would love to try again,…just not sure what went wrong.
The Chunky Chef says
Homemade mustard is going to be more potent than store-bought, but it should tame down a bit after it sits in the refrigerator for a couple of days.
Katie says
Im making this this for the second time. Is it possible to use normal vinegar. Realizing I don’t have enough ACV!!
The Chunky Chef says
I haven’t tested it, but you should be able to use white vinegar, or white wine vinegar 🙂