LOCATION: Recipes >> Preserving >> Beer Mustard 01
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Beer Mustard 01
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Beer Mustard
1/2 cup sugar
1/2 cup dry mustard
1/4 cup whole mustard seeds
2 tablespoons all-purpose flour
1/4 teapoon salt
12 oz. (1 1/2 cups) beer
1/4 cup cider vinegar
3 large eggs
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 :-)
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