Grind the whole mustard seeds for a few seconds, leaving them almost whole.

Pour the semi-ground seeds into a bowl. Add the salt and mustard powder, then the turmeric and honey.

Pour in the water or beer, then stir well. Don’t add the vinegar yet.

Let the mixture sit at least 10 minutes and up to 1/2 hour, then add the vinegar and mix well.

Pour the mustard into a glass jar. Cover it tightly and let it mature in the refrigerator for at least 12 hours.

The mustard will be somewhat bitter and runny at first but will become thicker and mellow flavored after a day’s chilling. This mustard will last a year if tightly closed and refrigerated.