Sweet-Hot Beer Mustard

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.