Dark Lager Mustard Recipe
Yield: 1 /2 cupRecipe by luhu.jp
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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Condiments