1/2 C yellow mustard seed
1/2 C brown mustard seed
1 1/2 C malt vinegar
1 1/2 C dark beer
Combine in a large bowl, cover and leave to soak overnight.
1/2 C dark beer
4 Tbsp honey
1/2 C brown sugar
2 tsp salt
2 tsp ground allspice
3/4 tsp turmeric
Combine in a saucepan and bring to a boil.
1 C ground mustard powder, such as Colemans
In a blender or food processor puree the mustard seed mixture. Slowly add the saucepan ingredients in a thin stream until incorporated. Finish by adding a cup of ground mustard powder, such as Colemans.
Makes 4 cups of mustard. Refrigerate.