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!
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! Stay tuned for another great use for it over the next month or so 😉
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 customizeable 🙂
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- 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
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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.
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Scoop out about 1/3 of a cup of the liquid off the top and reserve.
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Pour the rest of the contents into a food processor or blender and add habanero peppers, honey and salt.
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Process to desired smoothness.
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If mustard is too thick, add in reserved liquids a little at a time until it reaches a consistency you like.
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Pour mustard into mason jars or other airtight containers and store in the refrigerator.
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Flavors will deepen and develop more over time.
Please what does cup 1 scant mean? Thank you
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.
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!
Looks great! About how much does each batch yield? Thanks 🙂
Thanks Katherine! It makes about 2 cups 🙂
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!
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!
How long is this good for? It looks amazing!
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 🙂
Can it be made in larger batches and canned for longer shelf life? I have a lot of habanaros right now.
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.
I would never ever think of mixing mustard, habanero and beer, but it’s genius! Can’t wait to try it out! – Love, Anna
Thanks Anna!! Hope you love it 🙂
I had no idea making your own mustard is so easy! It’s definitely going on my To Do list!
This sounds so awesome and easy too. I can’t wait to try making it myself and slathering it over everything!
I have never even heard of beer mustard but it looks good!
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! 🙂
Wow how interesting. I have never seen anything like this before. I bet it tastes great!
We are mustard snobs too but I’ve never made my own. Your recipe looks amazing.
I will be using this on EVERYTHING!
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.
I think I’d dip just about anything in a mustard that looks this yummy. I can’t wait to try this!!
I can only image the bold flavor of this–sounds amazing!!
This is so unique and genius!