Dark lager mustard

Yield: 1 /2 cup

Measure Ingredient
¼ cup Brown sugar
1 cup Dark lager
2 tablespoons Brown mustard seeds
2 tablespoons Dry mustard
½ cup Cider vinegar
2 \N Shallots; minced
1 teaspoon Salt
¼ teaspoon White pepper
2 \N Egg yolks
2 tablespoons Butter; melted

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

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