Beer and Caraway Seed Mustard Recipe

• 1 teaspoon caraway seeds
• 1/2 cup cider vinegar
• 1/2 cup dark, porter-style beer, such as Black Butte Porter
• 1/4 cup brown mustard seeds (about 1 1/2 ounces)
• 1/4 cup yellow mustard seeds (about 1 1/2 ounces)
• 1/4 teaspoon kosher salt

1. Place the caraway seeds in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes.
2. Transfer to a medium, nonreactive bowl.
3. Add the remaining ingredients to the bowl and stir to combine.
4. Cover tightly with plastic wrap and let sit at room temperature for 2 days.
5. Remove the plastic wrap and transfer the mustard mixture to a blender.
6. Blend until the desired consistency is reached, about 30 seconds for a coarse texture.
7. Transfer the mustard to a nonreactive container with a tightfitting lid, cover, and refrigerate for up to 3 months.

caraway seeds, cider vinegar, porter, brown mustard seeds, yellow mustard seeds, kosher salt

Taken from www.chowhound.com/recipes/beer-and-caraway-seed-mustard-29678 (may not work)