Beer Mustard
Ingredients
- 1/2 cup sugar
- 1/2 cup dry mustard
- 1/4 cup whole mustard seeds
- 2 tablespoon all-purpose flour
- 1/4 teapoon salt
- 12 oz. (1 1/2 cups) beer
- 1/4 cup cider vinegar
- 3 large eggs
Instructions
Whisk sugar, mustard, mustard seeds, flour and salt in a medium saucepan until blended. Whisk in beer and vinegar. Let stand until foam subsides, about 10 minutes, then whisk in eggs until blended. Cook over medium-low heat, whisking often, 10 to 12 minutes or until boiling. Reduce heat to low and, whisking constantly, simmer 1 to 2 minutes until mixture has thickened. Pout into jars. Let stand until cool; cover and refrigerate. Notes: Makes 3 cups. Can be stored in refrigerator for 1 month. Double-boiler may be used to reduce possibility of eggs setting up too quickly. You want the eggs to be a thickening agent, NOT scrambled eggs. Goes great with German Bratwurst or ham. Be sure to save some beer to drink :-)