A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

Stout Beer Mustard Recipe

By Tammy Kimbler


1 c yellow mustard seeds

1/2 c brown mustard seeds

1 c cider vinegar

2 c stout beer

2 tbs honey

1/4 c tarragon

2 cloves garlic

2 tsp salt


Combine mustard seeds, vinegar and beer in a jar.  Soak in on the counter top overnight.  The next day, pour the contents into a blender, then add the honey, tarragon, garlic and salt.  Blend like the dickens.  For a really thick mustard you need to blend for a good 10 minutes, stirring and scraping down the sides.  If you like it a bit more rustic, stop when you have the texture you need.  Refrigerate overnight, then taste and adjust seasonings, adding more salt or sugar as needed.  Mustard changes dramatically after a good cool rest.  The brown seeds make it spicy, so if you want more spice, change your proportions to 1/2 yellow, 1/2 brown.  Store your mustard in the fridge. 

Makes 4 pints. 

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Known to many for my incredible ability to organize, I tackle gardening and life with equal verve.  Obsessive, is that a bad thing?

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