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Sweet-Hot Beer Mustard

Monday, 26 May 2008

Description

This mustard will keep in the refrigerator for up to three weeks.

Ingredients

At a glance

Cuisine

Vegetarian

Cooking Method

Simmer

Heat Level

Meal/Course

Condiment

Makes

About 1 cup

1/4 cup dry mustard
1/3 cup bold-flavored beer
2 tablespoons rice vinegar
Scant 1/4 cup sugar
1 tablespoon prepared horseradish
1 /2 teaspoon dried tarragon or thyme
2 egg yolks beaten

Methods/steps

In a bowl, whisk together all ingredients, except the egg yolks. Cover and let sit for 30 minutes. Whisk in the yolks. Place in a double boiler over simmering water. Cook on medium-low until thickened, whisking constantly. Cool. The mustard will keep in refrigerator for up to three weeks.

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