Honey Beer Mustard Recipe - Cooking Index
Honey Beer Mustard Recipe - Cooking Index
| 1/2 cup | 118ml | Dry mustard powder |
| 1 cup | 237ml | Full-flavored beer such as lager or ale |
| 1/2 cup | 118ml | Malt or cider vinegar |
| 1/2 teaspoon | 2.5ml | Freshly-ground white pepper |
| 4 | Eggs - lightly beaten | |
| 2 tablespoons | 30ml | Honey |
| Salt - to taste |
Mix the mustard, beer, vinegar and pepper together in a stainless steel bowl and let sit at room temperature for at least 3 hours. Place bowl over a pan of simmering water (making a double boiler) and stir in eggs. Continue stirring until mixture thickens (4 to 6 minutes). Stir in honey and season with salt.
Pack in a clean crok jar and refrigerate for up to 6 months. Flavor will improve with age.
This recipe yields approximately 3 cups of mustard.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9636 broadcast 09-13-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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