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<p>Make your own! It is fabulous and simple.</p>Source: No clue (Entered by Lara Rasmussen Anderson)
Serves: 1 1/4 cup
Step by Step Instructions
- Soak the mustard seeds in the beer overnight. About 20 minutes before you are ready to make the mustard, stir the mustard flour, minced onion and thyme into the soaked seed mixture and allow to sit.
- Place the mustard mixture to a blender along with the vinegar and salt. Grind until it is the consistency of a paste, with some seeds remaining visible. This may take a minute or two. Transfer to a glass jar, cover and let stand at room temperature 4-5 days before using. Store in refrigerator.
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