Yields 1 Portions
1 cup beer Dark lager
1/4 cup Brown sugar
2 tablespoons Mustard seeds
2 tablespoons Dry mustard
1/2 cup Cider vinegar
2 each minced Shallots
1 teaspoon Salt
1/4 teaspoon White pepper
2 large Egg yolks
2 tablespoons melted Butter
Level of Difficulty:
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Blend all of the ingredients in a food processor or blender.
Spoon mixture into the top of a double boiler. Cook over simmering water until thickened, about 10 minutes, whisking often to prevent curdling.
Let the mustard cool to room temperature. Store in the refrigerator, in a tightly sealed container.
Serve as a condiment for meats and deli sandwiches. This mustard keeps for up to 2 weeks.
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