Dark Heiny Mustard

Name: Dark Heiny Mustard
Ingredients: 14 cup brown sugar; 8 fluid ounces heineken dark beer or 8 fluid ounces other dark lager beer; 2 tablespoons mustard seeds; 2 tablespoons dry mustard; 4 fluid ounces cider vinegar; 2 shallots, minced; 1 teaspoon salt; 14 teaspoon white pepper; 2 egg yolks; 2 tablespoons unsalted butter, melted

10 ingredients

6 steps

Ingredients

14 cup brown sugar
8 fluid ounces heineken dark beer or 8 fluid ounces other dark lager beer
2 tablespoons mustard seeds
2 tablespoons dry mustard
4 fluid ounces cider vinegar
2 shallots, minced
1 teaspoon salt
14 teaspoon white pepper
2 egg yolks
2 tablespoons unsalted butter, melted

Directions

1

Blend all the ingredients in a blender or food processor.
2

Spoon the mixture into the top of a double boiler.
3

Cook over simmering (not boiling) water until thickened and steaming, about 10 minutes, whisking often to prevent curdling.
4

Let cool to room temperature, then chill.
5

Serve as a condiment for meats and deli sandwiches.
6

This mustard will keep, refrigerated, in a tightly sealed container for up to 2 weeks.