Black Beer Mustard

Makes approx. 425g/15oz

Ingredients:
25g/1oz White/Yellow Mustard Seeds
110g/4oz Black Mustard Seeds
75g/3oz Light Soft Brown Sugar
1 tsp Allspice Berries
1 tsp Paprika
½ tsp Turmeric
2 tsp Sea Salt
1 tsp Crushed Black Peppercorns
175ml/6fl oz Red Wine Vinegar
40ml/1½fl oz Balsamic Vinegar
3 tbsp Runny Honey
110ml/4fl oz Black Sheep Ale

1 Put all the dry ingredients into a processor or blender and blend until the seeds are roughly crushed.

2 Transfer to a bowl and stir in the two vinegars, honey and ale.

3 Cover the mustard with cling film and place in the fridge for 2 hours.

If you want to keep the mustard longer, put into sterilised jars and store in a cool, dark place.

The mustard should then keep for 3-6 months.

Enjoy!