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Dark lager mustard
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Yield:
1
Categories:
Condiments
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Ingredients:
1/4
cup
Brown sugar
1
cup
Dark lager
2
tbsp
Brown mustard seeds
2
tbsp
Dry mustard
1/2
cup
Cider vinegar
2
Shallots, minced
1
tsp
Salt
1/4
tsp
White pepper
2
Egg yolks
2
tbsp
Butter, melted
Procedures:
1
Blend ingredients in a blender or food processor.
2
Spoon mixture into the top of a double boiler.
3
Cook over simmering (not boiling) water until thickened and steaming, about 10 minutes, whisking often to prevent curdling.
4
Let cool to room temperature, then chill.
5
Serve as a condiment for meats and deli sandwiches.
6
Mustard keeps, refrigerated, in a tightly sealed container for up to 2 weeks.
7
from "cooking with beer" by lucy saunders; printed in the chicago sun times, october 9, 1996
