This is a wonderful, fruity mustard, much more interesting than most jarred versions. If you don’t want to use a mix of brown and yellow mustard seeds, use all brown and substitute your favourite ale or dark beer for the brown ale
Makes a small jar
40g brown mustard seeds 25g yellow mustard seeds 2 tbsp English mustard powder 300ml brown ale 150ml malt vinegar 1 tsp thyme leaves (optional)
1 tbsp dark brown sugar Salt and pepper 1 tbsp cornflour
Step 1) Stir the two types of mustard seed, English mustard powder, ale and malt vinegar together in a heatproof bowl and set aside for 2-4 hours to swell the mustard seeds.
Step 2) Add the thyme and brown sugar and season very generously with salt and pepper (up to 1 teaspoon of each). Put the mixture in a blender, or use a stick blender, and whizz until broken down
but still textured.
Step 3) Transfer to a saucepan and whisk over a very gentle heat for 10-15 minutes until thickened. Mix the cornflour with a splash of water in a bowl to make a paste. Add to the mustard mixture and continue to cook, stirring, for another 2-3 minutes until thickened. Taste and add more salt and pepper if needed. Once cool, cover or put in a jar, and keep in the fridge for up to 10 days.