English Mustard

1. 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.

2. 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.

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	3 teaspoons	0	0	0
Beer	175 ml	0	0	0
Yellow mustard seed	100	0	0	0
plain flour	15	0	0	0