Homemade English Ale Mustard With Garlic

1. Grind the mustard seeds to a smooth powder using either an electric spice grinder or a coffee grinder.

2. Transfer the ground seeds to a bowl and add the flour, crushed garlic and salt.

3. Gradually whisk in the ale until it takes on a smooth, creamy consistency.

4. Spoon the mustard into sterilised jam jars and secure with well-fitting lids.

5. Leave to mature for at least 2 weeks in a cool place before tasting.

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Nutrient	Quantity
Carbohydrates	4989.8537 g
Energy	19367.012 kCal
Water	51966.2501 g
Calcium, Ca	1708.854 mg
Sodium, Na	3987.326 mg
Manganese, Mn	7.405 mg
Fructose	2107.5866 g
Sucrose	1082.2742 g
Sugars, total	5069.6002 g
Selenium, Se	56.9618 g
Ash	5.6962 g
Copper, Cu	10.2531 mg
Iron, Fe	102.5312 mg
Carbohydrate, by difference	4989.8537 g
Glucose (dextrose)	1765.8158 g
Zinc, Zn	28.4809 mg
Magnesium, Mg	569.618 mg
Potassium, K	569.618 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Yellow mustard seed	100	0	0	0
Garlic Clove	2	0	0	0
fine sea salt	2 teaspoons	0	0	0
ale	175	19367.012	4989.8537	0
plain flour	15	0	0	0