Horseradish Mustard

• 1 cup beer, lager
• 23 cup red wine vinegar
• 14 cup brown mustard seeds
• 14 cup yellow mustard seeds
• 4 tablespoons horseradish
• 2 teaspoons sugar
• 1 teaspoon fresh ground black pepper
• 2 garlic cloves, minced
• 1 teaspoon salt
• 14 teaspoon ground allspice

1. Mix both mustard seeds, 1/2 cup of the lager, and the red wine vinegar in a small bowl and let stand at room temperature for at least 2 hours.
2. Put the mixture in a blender or food processor, and add the remaining ingredients.
3. Process approximately 2 minutes, or to a coarse consistency.
4. Scrape the mixture into a small saucepan, and bring to a low simmer.
5. Simmer for 5-10 minutes, until it begins to thicken, but not quite as thick as a commercially prepared mustard.
6. Scrape it into a jar and let it cool.
7. If it seems to thick when its cooled, thin down with a teaspoon or so of beer or vinegar.

lager, red wine vinegar, brown mustard seeds, yellow mustard seeds, horseradish, sugar, fresh ground black pepper, garlic, salt, ground allspice

Taken from www.food.com/recipe/horseradish-mustard-414091 (may not work)