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- 1/2 cup dry mustard
- 4 tablespoons beer
- 2 tablespoons unsulphured dark molasses
- 2 tablespoons cider vinegar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly-ground black pepper
- 1/8 teaspoon ground cloves
- Place all ingredients in a small bowl. Mix them together well, cover, and refrigerate.
Let the mustard mellow at least 24 hours.
It keeps indefinitely.