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LOCATION: Recipes >> Preserving >> Beer Mustard 01

Print this Recipe    Beer Mustard 01

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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