This easy homemade beer mustard gets a spicy kick from fresh habanero peppers. Â Once you try homemade mustard, you won’t want to buy it any more!
Making homemade beer mustard is easier than you may think! Â So full of flavor… with just enough habanero kick to wake you up. Â Homemade is just plain better!
Soooooo, we’re total mustard snobs here… we LOVE whole-grain, flavored mustards that really liven up a dish. Â 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. Â Which is hard for me to believe, because I LOVE making condiments from scratch! Â 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. Â He made me a jar of homemade habanero mustard and I literally couldn’t stop eating it! Â 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! Â 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. Â 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.
Karen says
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!
Kathy says
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.
Tiffany says
Curious, what beer did you use?
The Chunky Chef says
I used Guinness Blonde, but you can use whichever beer is your favorite.
Brian KREISLER says
Please what does cup 1 scant mean? Thank you
The Chunky Chef says
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.
Douglas says
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!
Katherine says
Looks great! About how much does each batch yield? Thanks 🙂
The Chunky Chef says
Thanks Katherine! It makes about 2 cups 🙂
Jo says
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!
The Chunky Chef says
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!
Raegan says
How long is this good for? It looks amazing!
The Chunky Chef says
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 🙂
Dawn says
Can it be made in larger batches and canned for longer shelf life? I have a lot of habanaros right now.
The Chunky Chef says
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.
Anna @ Anna Can Do It! says
I would never ever think of mixing mustard, habanero and beer, but it’s genius! Can’t wait to try it out! – Love, Anna
The Chunky Chef says
Thanks Anna!! Hope you love it 🙂
Julia@HappyFoods says
I had no idea making your own mustard is so easy! It’s definitely going on my To Do list!
Megan @Meg is Well says
This sounds so awesome and easy too. I can’t wait to try making it myself and slathering it over everything!
Nancy | The Bitter Side of Sweet says
I have never even heard of beer mustard but it looks good!
Carrie @Frugal Foodie Mama says
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! 🙂
eat good 4 life says
Wow how interesting. I have never seen anything like this before. I bet it tastes great!
Julie at Hostess At Heart says
We are mustard snobs too but I’ve never made my own. Your recipe looks amazing.
Meg @ With Salt and Wit says
I will be using this on EVERYTHING!
Kacey @ The Cookie Writer says
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.
Karly Campbell says
I think I’d dip just about anything in a mustard that looks this yummy. I can’t wait to try this!!
Megan Keno says
I can only image the bold flavor of this–sounds amazing!!
Jocelyn (Grandbaby cakes) says
This is so unique and genius!