Sweet-Hot Beer Mustard
This mustard will keep in the refrigerator for up to three weeks.

Ingredients


  • 1/4 cup dry mustard

  • 1/3 cup bold-flavored beer

  • 2 tablespoons rice vinegar

  • Scant 1/4 cup sugar

  • 1 tablespoon prepared horseradish

  • 1 /2 teaspoon dried tarragon or thyme

  • 2 egg yolks beaten



Instructions


In a bowl, whisk together all ingredients, except the egg yolks. Cover and let sit for 30 minutes. Whisk in the yolks. Place in a double boiler over simmering water. Cook on medium-low until thickened, whisking constantly. Cool. The mustard will keep in refrigerator for up to three weeks.

 

Servings
About 1 cup
Servings
About 1 cup