Recipe

Tangy Beer Mustard Recipe

	Hayleesgrandma / All my dishes 1 year, 10 months ago Nonalcoholic beer can be substituted. The mustard is good with corned beef, ham and sausages such as frankfurters and knockwurst. Prep:15m Cook:15m Servings:12	Hayleesgran
	mustard beer

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Ingredients

1/2 cup each sugar and dry mustard

1/4 cup whole mustard seeds

2 tbsp flour

1/4 tsp salt

12 oz (1 1/2 cups) beer

1/4 cup cider vinegar

3 large eggs

Directions

Whisk sugar, mustard, mustard seeds, flour and salt in a medium saucepan to combine. Whisk in beer and vinegar just until incorporated. Let stand about 10 minutes until foam subsides, then whisk in eggs until blended.

Cook over medium-low heat, whisking often, 10-12 minutes or until boiling. Reduce heat to low and, whisking constantly, simmer 1 to 2 minutes until mixture has thickened.

Pour into jars, let stand until cool, then cover and refrigerate.

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