Jim's lager mustard salad
3 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Brown sugar |
| 1 | cup | Lager beer |
| 2 | tablespoons | Brown mustard seeds |
| 2 | tablespoons | Yellow mustard powder |
| ½ | cup | Cider vinegar |
| 2 | Shallots, minced | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| 2 | Egg yolks | |
| 2 | tablespoons | Melted butter |
Directions
Blend all ingredients in food processor, then place in heavy pan over low heat. Cook until thickened and creamy, about 10 minutes, whisking often with wire wisk to prevend curdling.
Let cool to room temperature before chilling. Serve as a condiment for all kinds of meats and deli sandwiches. Keeps up to 2 weeks in a thightly sealed container in the fridge.
Source: Omalia Cooking School - "Cooking With Beer II" - Linda Allee Inst.
Typos by Jim Kirk - captain@... Posted to MM-Recipes Digest V4 #258 by Jim Kirk <captain@...> on Sep 30, 1997