Habanero Lager Mustard

A simple, spicy homemade habanero lager mustard.

Habanero Lager Mustard ~ Savory Simple

I feel like I need to start this post by addressing the elephant in the room.  Or rather, the photo.  When I hear the words habanero and lager, I think of something manly.  I mean we’re talking about HOT SPICE and BEER.  Not something that evokes images of doilies, delicate spoons and pretty napkins. However, this didn’t occur to me until I was already taking the photo.  Mr. Savory drank all of the beer and I didn’t have any habaneros lying around.  I was low on options. So today I present you with habanero lager mustard on a doily.   And if you look really close you can sort of see me in the spoon. Self portrait!  This stuff is easy to make and will go great with red meat (I’m thinking roast beef sandwiches or crostinis). You can puree the seeds in a food processor but I like leaving them whole.  It’s adds a nice little textured pop with every bite.  And look at those little puffed up seeds, aren’t they pretty?  They go so nicely with the doily.

Print Pin Recipe

Habanero Lager Mustard

A simple, spicy homemade habanero lager mustard.
Course Condiments
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 tablespoon servings
Calories 59
Author Jennifer Farley


  • 4 tablespoons yellow mustard seeds
  • 1 tablespoons brown sugar
  • 1/3 cup white wine vinegar (apple cider vinegar will also work)
  • 2 tablespoons lager beer
  • 1/2 teaspoon habanero powder (you can substitute cayenne)
  • 1/2 teaspoon kosher salt


  • Combine all ingredients in a small bowl. Cover and leave at room temperature for 2 days.
  • After 2 days, strain any excess liquid (I recommend using it in a vinaigrette).
  • Puree the mustard in a food processor if a smooth consistency is desired.
  • Store in the refrigerator.


Calories: 59kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Sodium: 235mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.8% | Calcium: 2.3% | Iron: 4.9%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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