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Beer Mustard
- Makes about
¾ cup
- Difficulty
Easy
By Ivy Manning
Published 2014
Mustard has always been a favorite condiment. Add beer and it’s even better. The darker the beer, the more intense the flavor will be. Serve this mustard classically, on hot dogs, sausages, and ham, or use as the base of a tangy vinaigrette.
Ingredients
- Dry mustard,
½ cup 1½ oz 45 g - Amber or dark beer
Method
In a glass or ceramic bowl, whisk together the dry mustard, beer, vinegar, and salt until smooth. Cover and let stand for at least 2 hours or for up to overnight.
Transfer the mixture to a nonreactive saucepan. Whisk in the sugar, mustard seeds, and egg, whisking constantly until the mixture reaches a full boil. The mustard should be amber-yellow and strongly flavored. Let cool. Use rig
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