Makes about 1 cup

This unusual mustard hales from the north of England where mustards are truly appreciated.  It uses a dark Stout like Theakstons, however, the closest thing you are likely to find is Guinness, which of course is Irish.  It goes extremely well with English Bangers.

1 cup dry mustard powder

3 tablespoons sugar

3 tablespoons malt vinegar

½ teaspoon salt

A dark stout

Blend the mustard, sugar, vinegar and salt together and stir in enough stout to form into a thin paste.  Blend well.  Put in a container with a tight fitting lid.  Refrigerated this mustard will last indefinitely.  If it becomes too thick, simply stir in a bit more stout.