Red Mustard

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Red Mustard

 

4 tablespoons cracked brown mustard seed

2 tablespoons mustard flour

1 teaspoon salt

3 small dried red peppers of any variety or 1 tablespoon dried cayenne pepper

1/4 cup cold water

1/4 cup cold beer

 

In a glass or pottery bowl, blend the mustard seed, mustard flour and water.

Let stand for twenty minutes.

Add the remaining ingredients, then store in the refrigerator, covered, for 48

hours. The mustard will seem watery at first but will setup. Do not jar the

mustard for at least 2 days, to let the consistency stabilize. Stir well. Yields

1/2 cup.

 

 

 

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