Sweet-Hot Beer Mustard
Posted: Thu Oct 12, 2006 4:27 pm
Sweet-Hot Beer Mustard
I found this recipe on another club's web site. It was recommended to use a strongly flavored beer like a bitter stout or hoppy ale. I used Sierra Nevada Celebration Ale.
Makes approximately 8 ounces
1/4 cup dry mustard powder
1 Tbs. prepared horseradish
1/3 cup aggressively flavored beer
1/2 tsp. tarragon or thyme
2 Tbs. rice wine vinegar
2 egg yolks beaten
scant 1/4 cup sugar
Whisk together all but the egg yolks. Cover and let sit for 30 minutes. Whisk in the yolks and place over a double boiler. Cook on medium-low until thickened, whisking constantly. Cool. This will keep up to three weeks in the refrigerator.
I found this recipe on another club's web site. It was recommended to use a strongly flavored beer like a bitter stout or hoppy ale. I used Sierra Nevada Celebration Ale.
Makes approximately 8 ounces
1/4 cup dry mustard powder
1 Tbs. prepared horseradish
1/3 cup aggressively flavored beer
1/2 tsp. tarragon or thyme
2 Tbs. rice wine vinegar
2 egg yolks beaten
scant 1/4 cup sugar
Whisk together all but the egg yolks. Cover and let sit for 30 minutes. Whisk in the yolks and place over a double boiler. Cook on medium-low until thickened, whisking constantly. Cool. This will keep up to three weeks in the refrigerator.