Horseradish Beer Mustard

• 1/2 cup dry mustard, such as Colman's
• 13 cup sweetish dark beer, such as Brooklyn Local 2 or Negra Modelo
• 1/2 cup drained prepared horseradish
• 1 tablespoon brown mustard seeds
• Salt and pepper, to taste

1. In a bowl, whisk together the dry mustard, the beer, the horseradish and the brown mustard seeds.
2. Season with salt and pepper to taste.
3. Cover and refrigerate overnight to let the flavors calm down a little.
4. The next day, taste again for salt and pepper, and whisk in a little more beer if the mustard seems too thick.
5. Store in a sealed container in the refrigerator.

dry mustard, brooklyn, horseradish, brown mustard seeds, salt

Taken from cooking.nytimes.com/recipes/1016208 (may not work)