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Dark Lager Mustard

Ingredients
 

1/4 cup brown sugar
1 cup dark lager
2 tbsp brown mustard seeds
2 tbsp dry mustard
1/2 cup cider vinegar
2 shallots, minced
1 tsp salt
1/4 tsp white pepper
2 egg yolks
2 tbsp butter, melted




 
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Preparation
 
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

 

 
Servings: 1

 

 

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