Beer Mustard

Name: Beer Mustard
Ingredients: 1 1/3 cups beer; 1 cup dry mustard; 1/4 cup water; 2 tablespoons sugar; 1 tablespoon plus 1 teaspoon white wine vinegar; 1/2 teaspoon ground ginger; 1/2 teaspoon turmeric; 1 tablespoon salt; 2 eggs, lightly beaten

9 ingredients

3 steps

Ingredients

1 1/3 cups beer
1 cup dry mustard
1/4 cup water
2 tablespoons sugar
1 tablespoon plus 1 teaspoon white wine vinegar
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1 tablespoon salt
2 eggs, lightly beaten

Directions

1

Combine all ingredients, except eggs, in top of a double boiler; cover and let stand at room temperature 2 to 3 hours.
2

Add beaten egg to reserved mixture, stirring well with a wire whisk. Cook over simmering water, stirring constantly, 10 minutes or until thickened.
3

Quickly ladle mustard into hot sterilized jars. Cover with metal lids, and screw bands tight. Refrigerate 24 hours before serving. Mustard may be stored in refrigerator up to 3 months. Serve with meats.