1/4 cup each yellow and brown mustard seeds

3/4 cup beer or water ( I used 1/2 beer and 1/2 water)

1 tbsp. dry mustard powder

1/4 tsp. turmeric

1/2cup cider vinegar

1 tsp. each sugar and salt

In a glass bowl, combine yellow and brown mustard seed and beer/water; let seeds soak overnight.

Next day, stir in dry mustard powder and turmeric; let stand 20 minutes. Pour into food processor, add vinegar, sugar and salt; whirl until smooth with some seeds remaining. Pour into 2-cup air-tight jar. Tighten jar and refrigerate.