Homemade Mustard

Homemade mustard is tangier than mustard that you buy in the store.

Total Time: Stands at room temp for 3 hours

Yield: 2 cups

Source: My why buy it file

Ingredients:

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Steps:

  1. In a small bowl, combine the mustard seed, dry mustard, and cider vinegar. Cover the bowl with plastic wrap and let stand for about 3 hours at room temp.
  2. In a small saucepan, combine the dark beer, garlic, brown sugar, salt, ginger, and allspice. Stir in the mustard mixture. Over med. heat, bring the mixture to a boil, reduce the heat to low and simmer for 5 minutes, stirring occasionally.
  3. Let the mustard cool to room temperature.Then put into a air tight container (I use an empty mustard bottle) Just put it in the refrigerator and enjoy!

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