Jim's lager mustard salad

Yield: 3 Cups

Measure Ingredient
¼ cup Brown sugar
1 cup Lager beer
2 tablespoons Brown mustard seeds
2 tablespoons Yellow mustard powder
½ cup Cider vinegar
2 \N Shallots, minced
1 teaspoon Salt
¼ teaspoon White pepper
2 \N Egg yolks
2 tablespoons Melted butter

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

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