- 3/4 cup flat beer
- 1/2 cup yellow mustard seeds
- 1/3 cup cider vinegar
- 1/2 teaspoon turmeric
- 1 teaspoon sugar
Soak the mustard seeds in the beer overnight.
Combine the beer and mustard seeds with the vinegar, turmeric and sugar in a food processor. Blend until smooth. Some seeds will remain. Add a little water if it needs to be thinned.
Scoop the mustard into a sterile jar with a lid.
At this point it's not going to smell like anything you'd want to put on a sandwich and you are right. It needs to maturate before it tastes good. Place the jar in the refrigerator and allow the flavors to meld and mellow for about a week.
Homemade mustard will keep for about one month in the refrigerator.