Mustard 1/3 cup (45 g) yellow mustard seeds 83 tablespoons mustard powder 1/2 cup (125 ml) cider vinegar 1/2 cup (125 ml) stout or dark beer 2 cloves garlic, crushed 1/s cup (80 g) firmly packed soft brown sugar 8/4 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice Makes about 2 cups (600 ml) This versatile condiment is easy to make and can be adjusted to your tastes. The basic mix includes 2 to 3 tablespoons of liquid (vinegar, wine, water, flat beer) and about 3 tablespoons mustard. powder. You could also add ground turmeric (for a traditional yellow tint), chopped fresh garlic, dried tarragon, sugar or honey, salt and more. Use it to spice up hot dogs, hamburgers or sandwiches, or brush over meats before grilling or roasting. ilnasmall bowl, combine the mustard seeds, mustard powder and cider vinegar. Cover the bowl with plastic wrap and let the mustard mixture stand at room temperature for 3 hours. 2 In a small saucepan, combine the stout, garlic, brown sugar, salt, ginger and allspice. Stir in the mustard mixture. Over medium heat, bring the mixture to a boil; reduce heat to low and simmer for 5 minutes, stirring occasionally. 3 Spoon the mustard into a hot, clean canning jar and seal tightly. Leave the mustard to cool to room temperature before using. Store in a cool, dark place. Once a jar has been opened, store in the refrigerator.