Beer Mustard


Recipe by Chef David Viviano, Executive Chef of Montage Kapalua Bay Hotel.
Photography by Edible Hawaiian Islands.
Course: Side Dish
Author: Chef David Viviano


  • Blender


  • ¼ Cup Brown Mustard Seed
  • ¼ Cup Yellow Mustard Seed
  • ¾ Cup Local Beer
  • 1 Tbs. Dry Mustard
  • ½ Cup Cider Vinegar
  • 2 Tbs. Local Honey
  • 1 Tbs. Kosher Salt
  • A Pinch of Cayenne


  • Soak mustard seeds in beer overnight in fridge.
  • Combine the rest of the ingredients.
  • Mix in blender until smooth
  • Add water if needed for desired consistency.
  • Serve immediately or store for up to a month.