Homemade Guinness Mustard

• 2 ounces white mustard seeds
• 2 ounces black mustard seeds
• 3 ounces soft brown sugar
• 2 teaspoons ground allspice
• 1 pinch ground cinnamon
• 1 teaspoon coarse salt
• 1 teaspoon black peppercorns
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 cup red wine vinegar
• 3 tablespoons Guinness stout or 3 tablespoons dark beer

1. Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed.
2. Add the beer and blend briefly.
3. Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars.
4. Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold.
5. Top the cold jars with airtight lids, label and store in a cool dark place.
6. The mustard should keep for 3-6 months.
7. For Vegetarian use a Vegetarian dark beer.

white mustard, black mustard, brown sugar, ground allspice, ground cinnamon, coarse salt, black peppercorns, paprika, turmeric, red wine vinegar, stout

Taken from www.food.com/recipe/homemade-guinness-mustard-227447 (may not work)