Whole Grain Beer Mustard

I had no clue that mustard was so easy to make. It really is. This version takes a little bit of patience since you need to soak the seeds overnight but it is so worth it. Although you have to be a little careful. The first time I made this I nearly passed out - turns out mustard gas is pretty powerful, who knew? Anyway, just be careful and step away from the food processor while it's going. Better yet, open a window too.

Recipe:
3/4 cup mustard seeds (use any combination of yellow, brown, and black - darker = spicier)
3/4 cup cider vinegar
3/4 cup beer
1 Tbl honey
1 tsp salt
1/4 tsp garlic powder

Directions:
In a ceramic (or other non-reactive) bowl, combine seeds, vinegar, and beer. Let stand, covered, at room temperature for 24 hours. Transfer to a food processor and the rest of the ingredients. Blend like crazy - the more you break down the mustard seeds the spicier (and thicker) it will get. I like to leave a lot of the seeds whole just because I love the look and texture of a really grainy mustard. Transfer to jars and store in the fridge.