125 ml (½ cup) Australian pale ale beer
130g (¾ cup) yellow mustard seeds
40 g (¼ cup) brown mustard seeds
2 garlic cloves, minced
(¼ cup) brown sugar
Pinch of salt
60 ml (¼ cup) apple cider vinegar
This makes a jar of whole grain mustard but if you blitz it up in a blender, you’ve got yourself a jar of Dijon mustard.
Place the beer and mustard seeds in a bowl, cover and soak overnight at room temperature.
The following day, stir in the garlic, sugar, salt, and vinegar. Place in a sterilized jar, seal and stand for 2 weeks.