Prep 30 mins
Cook 0 mins
Make your own!
- Put the mustard seeds in an electric grinder and grind to a fine powder. Transfer to a bowl and sift in the flour and the salt. Mix together well. Gradually beat in the beer to make a smooth paste.
- Spoon the mustard into sterilized jars. Seal the jars and label. Keep in a cool dark place for 2 weeks before using to allow the flavours to develop.
Waiting the two weeks for the mustard to mature was agony, the stuff looked so good in the jar. We had it yesterday with some cold roasted brisket and it was wonderful. I used a local beer, nice and light in flavor, not too strong. I just don't think my coffee grinder will ever forgive me for the misuse... ;-)