Sweet-Hot Beer Mustard
Monday, 26 May 2008
DescriptionThis mustard will keep in the refrigerator for up to three weeks.
At a glance
About 1 cup
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.