English Red Mustard
Monday, 26 May 2008
DescriptionThis recipe comes from Mount Horeb Mustard Museum. If you want it really hot, use piquin chiles.
At a glance
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.