1. 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. 2. Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until creamy, four to six minutes. 3. Transfer to jars. Allow mustard to mature, 3 to 4 weeks, before serving. 4. Note: You can vary the mustards flavor by substituting your favorite ingredients, the basic technique remains the same. ---------------------------------------------------------------------------
Nutrition
Ingredients
