3/4 cup whole brown mustard seeds, coarsely ground 1/2 cup dry mustard 4 allspice berries, finely ground 2 teaspoons each ground coriander and turmeric 1/4 teaspoon celery seeds 1 cup British amber ale or Stout (Guiness) 2 cloves garlic, minced 1 teaspoon salt
Place all ingredients in a blender. Puree until fairly smooth and thoroughly mixed, scraping the sides of the blender frequently. Transfer to a dry bowl or jar, cover tightly and refrigerate for 2 weeks before using.
Nutritional data has not been calculated yet.
Get our best recipes delivered right to you! Sign up for our newsletter that features hand-picked recipes