Hot English Mustard

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Hot English is the very pungent, spicy hot mustard traditionally served in pubs with various meats and sausages.



Place everything but the ale in a blender or food processor. Pulse or blend until all the ingredients are mixed evenly.

Slowly add the flat ale and mix until the mustard is smooth.

Mustard may be used now for an extremely pungent flavor or you may age it covered, in a cool, dark place for 4 to 8 weeks or until the flavor mellows somewhat.

Refrigerate when it reaches your desired pungency level.