Preserving: English Mustard 01 by Recipe Cottage

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	English Mustard 01

		English Mustard 1 cup brown mustard seed (brown seeds will produce sharp mustard) 1/4 cup yellow mustard seed (yellow produces mild mustard) 1 cup dark beer 1 1/4 cup white-wine vinegar 1 cup mustard powder combined with 1 cup water (let sit 20 minutes) 1 tsp sugar 1 tsp salt 1 tsp ground allspice 1/4 tsp ground turmeric 1/4 tsp ground mace In a non-reactive container, combine mustard seeds with beer and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary. Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until creamy, four to six minutes. Transfer to jars. Allow mustard to mature, 3 to 4 weeks, before serving. Makes about 3 cups Note: You can vary the mustards flavor by substituting your favorite ingredients, the basic technique remains the same.