HOMEMADE ENGLISH-STYLE MUSTARD (3 cups)
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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
- 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.
- 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