5.0
(14)
Your folders
Your folders

Export 5 ingredients for grocery delivery
Step 1
Pour both yellow and brown mustard seeds into a small mixing bowl or measuring bowl and pour vinegar and beer over. Whisk together to blend and cover the mixture with plastic wrap. Set aside on the countertop for 12 hours until the liquid has been absorbed.
Step 2
Pour soaked seeds into a food processor with the remaining ingredients. Pulse several times to mix then process for a minute.
Step 3
Pour mixture into a sterilized glass jar and refrigerate. Let rest and mellow for 2 weeks in the fridge before using. The mustard will keep for up to 6 months covered and refrigerated. This makes about 1 1/2 cups.
Your folders

278 viewsspoonforkbacon.com
5.0
(29)
Your folders

244 viewsskinnymixers.com.au
720 minutes
Your folders

224 viewsvitamix.com
Your folders

146 viewschilipeppermadness.com
5.0
(2)
10 minutes
Your folders

340 viewsnestinglaneindulge.com
5 minutes
Your folders
213 viewsfoodtalkdaily.com
20 minutes
Your folders

179 viewsfoodandwine.com
5.0
(2.1k)
Your folders

226 viewsmasalaherb.com
4.8
(18)
Your folders

146 viewscookieandkate.com
4.7
(13)
15 minutes
Your folders

303 viewscooking.nytimes.com
5.0
(985)
Your folders
58 viewskasiakines.com
Your folders

148 viewscoleycooks.com
5.0
(2)
8 minutes
Your folders

278 viewsrachelcooks.com
4.4
(252)
10 minutes
Your folders

311 viewsblueapron.com
3.4
Your folders

215 viewswashingtonpost.com
3.3
(27)
Your folders
43 viewsmyfitnesspal.com
Your folders

550 viewskingarthurbaking.com
4.7
(36)
32 minutes
Your folders

522 viewstasteofhome.com
15 minutes
Your folders

176 viewsmountainmamacooks.com
5.0
(4)