0
0
00Ingredients
-
4 tablespoons cracked brown mustard seeds
-
2 tablespoons Colman’s dry
-
(powdered) mustard
-
1 teaspoon salt
-
3 small dried hot red peppers, crushed
-
1/4 cup cold water
-
1/4 cup beer
Instructions
Whisk together the dry ingredients in a small bowl, then whisk in the water and beer until the mixture is smooth. Cover and refrigerate for 2 days, for the mustard to thicken and "ripen" before using. Store in a tightly covered jar in the refrigerator.
| Servings |
| 1/2 cups |
|
|
|
This recipe comes from Mount Horeb Mustard Museum. If you want it really hot, use piquin chiles.
Ingredients
InstructionsWhisk together the dry ingredients in a small bowl, then whisk in the water and beer until the mixture is smooth. Cover and refrigerate for 2 days, for the mustard to thicken and "ripen" before using. Store in a tightly covered jar in the refrigerator.
|