Ingredients

• ¼ cup plus 3 tablespoons brown mustard seeds
• ¾ cup mustard powder
• 1 tablespoon toasted and crushed caraway
• ½ cup water
• ¾ cup red ale (we used Hale's Red Menance)
• 1½ teaspoonsMaldon flake sea salt
• 2½ tablespoons brown sugar
• 1 teaspoon Worcestershire Sauce

Instructions

1. In a large bowl, mix together the mustard seeds and powder, caraway, water and red ale. Transfer to a covered container and let sit for 24 hours in the refrigerator.
2. Combine the mustard/ale mixture with the salt, brown sugar and worcestershire sauce in a bowl. Then put in a food processor and pulse until coarsely ground. You can then transfer this to a jar and it will keep in the refrigerator for a few months...if you haven't used it all before then!