Homemade Wholegrain Mustard
Use a vinegar that corresponds to the other liquid you want to use; i.e. sherry vinegar and sherry for a sherry mustard. If you want to make a beer mustard, use a cider vinegar and switch the quantities (i.e. 200ml good beer and 100ml vinegar). I suggest using a malt extract instead of the sugar or honey in this case.
100g brown mustard seeds
100g yellow mustard seeds
200ml vinegar (and see above)
1 tbsp English mustard powder
1 tbsp soft brown sugar or honey
1 dsp (2 tsp) salt
Either whizz the mustard seeds in a processor/blender, or bash them up in a pestle and mortar. You don't need to reduce the seeds to a powder, just crack them a bit. Put the seeds into a bowl, stir in the mustard powder, sugar and salt and pour over the liquid ingredients. Leave to soak for a couple of hours or until the mixture has thickened slightly. Pot in small sterilised jars and keep in the cupboard for a couple of weeks to let the flavours fully develop. See how easy?