• 6 tablespoons mustard seeds
  • 4 tablespoons sherry vinegar or apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 2 tablespoons Leffe Blonde


  1. In a small bowl, combine mustard seeds, sherry vinegar, 2 tablespoons beer, and salt. (Add a bit more sherry vinegar to cover, if needed.)
  2. Set aside at room temperature, for 15 minutes
  3. Blend to desired smoothness in a food processor fitted with a metal blade. (At this point, you can strain out the seed husks, if you like smooth mustard, using a fine-meshed sieve and pressing the mustard though with a rubber spatula.)