MJF: Delicious recipe as is. To make a little more smooth, put mustard seeds in spice grinder first to get some powdering.

Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.

Stir vinegar and beer (or water) into the mustard seeds until just combined.

Cover the mixture and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.

Stir the remaining ingredients into the mustard seed mixture and pour into a food processor.

Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.

Pour mixture into a sterilized glass jar, seal and refrigerate. Allow mustard to sit for 1 to 2 days before trying it.