Dark lager mustard
1 /2 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Brown sugar |
| 1 | cup | Dark lager |
| 2 | tablespoons | Brown mustard seeds |
| 2 | tablespoons | Dry mustard |
| ½ | cup | Cider vinegar |
| 2 | Shallots; minced | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| 2 | Egg yolks | |
| 2 | tablespoons | Butter; melted |
Directions
1. Blend ingredients in a blender or food processor.
2. Spoon mixture into the top of a double boiler. Cook over simmering (not boiling) water until thickened and steaming, about 10 minutes, whisking often to prevent curdling.
3. Let cool to room temperature, then chill. Serve as a condiment for meats and deli sandwiches. Mustard keeps, refrigerated, in a tightly sealed container for up to 2 weeks.
From "Cooking with Beer" by Lucy Saunders; printed in the Chicago Sun Times, October 9, 1996