Recipe: Dark Lager Mustard
For 1 Persons
Category: Condiments
1/4 c Brown sugar
1 c Dark lager
2 tb Brown mustard seeds
2 tb Dry mustard
1/2 c Cider vinegar
2 Shallots; minced
1 ts Salt
1/4 ts White pepper
2 Egg yolks
2 tb Butter; melted
1. Blend ingredients in a blender or food processor.
2. Spoon mixture into the top of a double boiler. Cook over simmering (not
boiling) water until thickened and steaming, about 10 minutes, whisking
often to prevent curdling.
3. Let cool to room temperature, then chill. Serve as a condiment for meats
and deli sandwiches. Mustard keeps, refrigerated, in a tightly sealed
container for up to 2 weeks.
From "Cooking with Beer" by Lucy Saunders; printed in the Chicago Sun
Times, October 9, 1996
Posted to MM-Recipes Digest V3 #315
Date: Sun, 17 Nov 1996 16:13:16 +0000
From: Linda Place
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