Ale and Brown Sugar Mustard
1/2 Cup Brown Mustard Seeds
1/2 Cup Ale
1/2 Water
1/4 Cup Apple Cider Vinegar
3 Tablespoons Brown Sugar
1 Teaspoon Salt
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| I used the Leffe Belgium Blonde Ale |
Combine all ingredients in a jar. Let it macerate for 2 days. Place in a blender and puree until smoother. Return to jar and let mellow at room temperature for 4 weeks. Transfer to a clean jar. The mustard will last in the refrigerator for 1 year.
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| Mellowing mustard |
Goes well on sandwiches.
Makes 1 3/4 cups.
Soundtrack Howard Jones - Live in Birkenhead
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