Dark Lager Mustard
Ingredients 1/4 cup brown sugar |
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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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