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
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 |
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