English Mustard From Scratch

Recipe by Anne Edgell
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READY IN:
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a non-reactive container, combine mustard seeds with beer and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
  • Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until creamy, four to six minutes.
  • Transfer to jars. Allow mustard to mature, 3 to 4 weeks, before serving.
  • Note: You can vary the mustards flavor by substituting your favorite ingredients, the basic technique remains the same.
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