HOMEMADE ENGLISH-STYLE MUSTARD (3 cups)

½ cup brown mustard seeds

¼ cup yellow mustard seeds

3/4 cup dark beer

1 cup white wine vinegar

1 cup mustard powder, preferably Colman’s, combined with 1 cup water (let sit 20 minutes)

2 tablespoons sugar

2 teaspoons salt

1 teaspoon allspice

¼ teaspoon ground turmeric

¼ teaspoon ground mace

1. In a noncreative container, combine with mustard seeds with the beer and the vinegar. Let sit 48 hours.  Check periodically to make sure seeds are covered by liquid;  add more liquid if necessary.

2. Transfer seeds and liquid to a food processor. Add remaining ingredients.  Process until seeds become creamy, 4 to 6 minutes.  Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop.  The mustard will keep up to 1 month.

from marthastewart.com