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 🙂
Habanero Beer Mustard
- 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
- 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.
If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.
For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4