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Home / Sauces Marinades and Dressing

Habanero Beer Mustard

5
/5
12 hours 1 minute
28 Comments
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By: The Chunky Chefpublished: 03/23/2016

This post may contain affiliate links. Please read my disclosure policy.


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!

Habanero Beer Mustard | 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! | http://thechunkychef.comSoooooo, 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.

Habanero Beer Mustard | 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! | http://thechunkychef.com

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.

Habanero Beer Mustard | 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! | http://thechunkychef.com

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!

Habanero Beer Mustard | 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! | http://thechunkychef.com

Habanero Beer Mustard

5 from 1 vote
Author: The Chunky Chef
Prep Time: 12 hours
Cook Time: 1 minute
Total Time: 12 hours 1 minute
(hover over # to adjust)
Print Rate Pin
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!

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.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

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.

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Habanero Beer Mustard | 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! | http://thechunkychef.com
Habanero Beer Mustard | 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! | http://thechunkychef.com

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Karen says

    Posted on 11/20 at 1:30 pm

    Sooooooo good! I used Truck Stop Honey Brown Ale and clover honey. I did use 3 habaneros and it took twice as much honey and even a little sugar (1 tbsp) to fight the pepper bitterness. I added about a tablespoon of lime juice and at least a tbsp of salt. End result is awesome! I really could eat it out of the jar and that’s just not me!

    Reply
  2. Kathy says

    Posted on 8/24 at 6:09 am

    I just made this yesterday. I only used one pepper. Can’t wait to try this . I love mustard. I used a can of beer. I think. I could of used more honey. But didn’t have it , it seemed a bit runny. Hoping it will be better over nite.

    Reply
  3. Tiffany says

    Posted on 10/14 at 11:17 pm

    Curious, what beer did you use?

    Reply
    • The Chunky Chef says

      Posted on 10/15 at 9:58 pm

      I used Guinness Blonde, but you can use whichever beer is your favorite.

      Reply
  4. Brian KREISLER says

    Posted on 3/22 at 12:08 pm

    Please what does cup 1 scant mean? Thank you

    Reply
    • The Chunky Chef says

      Posted on 3/22 at 9:33 pm

      My apologies Brian, in switching recipe templates, it looks like that line got inverse. It’s 1 scant cup, which means slightly less than 1 cup.

      Reply
  5. Douglas says

    Posted on 10/18 at 12:30 pm

    Just finished making this. I used Devil’s Harvest Breakfast IPA as the beer. I’m going to let it marry a bit in the fridge before I give it a final assesment. When testing it for salt, I ended up using about 1.5 tbls. As is, its pretty good. I’ll have to come back in a day or so and let you know how it is on bread. Thanks for the recipe!

    Reply
  6. Katherine says

    Posted on 8/19 at 5:33 pm

    Looks great! About how much does each batch yield? Thanks 🙂

    Reply
    • The Chunky Chef says

      Posted on 8/19 at 11:04 pm

      Thanks Katherine! It makes about 2 cups 🙂

      Reply
  7. Jo says

    Posted on 8/19 at 11:37 am

    Could this be canned or froze to be used later? My peppers are ripe right now wanting to perseve them, love the idea of mustard!

    Reply
    • The Chunky Chef says

      Posted on 8/19 at 11:49 am

      Hi Jo 🙂 I’ve never attempted to can this mustard, but if you wanted to try… I would suggest bringing the beer and mustard seeds to a boil for a minute or two, then letting it cool and sit at room temperature for 2 hours, or until the seeds have absorbed a lot of the liquid. Go ahead and process the mustard as usual, then add mixture to a saucepan and bring to a boil, reduce heat to low and simmer for 10-15 minutes. That way it’s cooked and will reduce the likelihood of any food safety issues. But don’t absolutely take my word for it, as this is just a suggestion since I’ve never canned it. Good luck!

      Reply
  8. Raegan says

    Posted on 8/1 at 5:20 pm

    How long is this good for? It looks amazing!

    Reply
    • The Chunky Chef says

      Posted on 8/1 at 10:08 pm

      Hi Raegan 🙂 We don’t usually have leftovers last too long, but I think if it was kept refrigerated, it should last 3-4 weeks 🙂

      Reply
      • Dawn says

        Posted on 9/2 at 8:53 am

        Can it be made in larger batches and canned for longer shelf life? I have a lot of habanaros right now.

        Reply
        • The Chunky Chef says

          Posted on 9/4 at 9:41 pm

          Hi Dawn 🙂 As the recipe is written, I don’t know if it could be canned, as it’s not cooked. But another reader commented and asked a similar question, so here’s what I would do to try and can it. Keep in mind, I’m not really a canner, so I can’t say any of this for certain though. I would suggest bringing the beer and mustard seeds to a boil for a minute or two, then letting it cool and sit at room temperature for 2 hours, or until the seeds have absorbed a lot of the liquid. Go ahead and process the mustard as usual, then add mixture to a saucepan and bring to a boil, reduce heat to low and simmer for 10-15 minutes. That way it’s cooked and will reduce the likelihood of any food safety issues.

          Reply
  9. Anna @ Anna Can Do It! says

    Posted on 6/19 at 3:22 pm

    I would never ever think of mixing mustard, habanero and beer, but it’s genius! Can’t wait to try it out! – Love, Anna

    Reply
    • The Chunky Chef says

      Posted on 6/25 at 8:26 am

      Thanks Anna!! Hope you love it 🙂

      Reply
  10. Julia@HappyFoods says

    Posted on 3/31 at 8:42 am

    I had no idea making your own mustard is so easy! It’s definitely going on my To Do list!

    Reply
  11. Megan @Meg is Well says

    Posted on 3/30 at 9:47 am

    This sounds so awesome and easy too. I can’t wait to try making it myself and slathering it over everything!

    Reply
  12. Nancy | The Bitter Side of Sweet says

    Posted on 3/28 at 11:29 am

    I have never even heard of beer mustard but it looks good!

    Reply
  13. Carrie @Frugal Foodie Mama says

    Posted on 3/25 at 9:04 am

    Oh yum!! I love a good whole grain mustard, but I have never tried making my own before. I bet this would go great with big, warm soft pretzels! 🙂

    Reply
  14. eat good 4 life says

    Posted on 3/25 at 8:12 am

    Wow how interesting. I have never seen anything like this before. I bet it tastes great!

    Reply
  15. Julie at Hostess At Heart says

    Posted on 3/24 at 10:27 pm

    We are mustard snobs too but I’ve never made my own. Your recipe looks amazing.

    Reply
  16. Meg @ With Salt and Wit says

    Posted on 3/24 at 9:53 pm

    I will be using this on EVERYTHING!

    Reply
  17. Kacey @ The Cookie Writer says

    Posted on 3/24 at 6:59 pm

    Soooo excited for this!! Whenever my husband tries one of my meals and I ask him if he can decipher what I used his first response is always “whole grain mustard?!” I love the stuff and put it on everything! I even bought mustard seeds a while back.

    Reply
  18. Karly Campbell says

    Posted on 3/24 at 5:46 pm

    I think I’d dip just about anything in a mustard that looks this yummy. I can’t wait to try this!!

    Reply
  19. Megan Keno says

    Posted on 3/24 at 5:09 pm

    I can only image the bold flavor of this–sounds amazing!!

    Reply
  20. Jocelyn (Grandbaby cakes) says

    Posted on 3/24 at 10:16 am

    This is so unique and genius!

    Reply

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