English Mustard

In a glass or plastic bowl combine mustard seeds with beer and vinegar and let sit for 48 hours; check periodically to make sure seeds are covered by liquid and add more if necessary.

Combine 1 C mustard powder with 1 C water and let sit 20 minutes. Next, transfer the prepared mustard, seeds and liquid to a food processor and process until creamy – 4 to 6 minutes. Transfer mustard to jars and allow mustard to mature for 3-4 weeks before serving.