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Beer Mustard

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Ingredients
  • 1/2 cup sugar
  • 1/2 cup dry mustard
  • 1/4 cup whole mustard seeds
  • 2 tablespoons all-purpose flour
  • 1/4 teapoon salt
  • 12 oz.s (1 1/2 cups) beer
  • 1/4 cup cider vinegar
  • 3 large eggs
Instructions

Whisk sugar, mustard, mustard seeds, flour and salt in a medium saucepan until blended. Whisk in beer and vinegar. Let stand until foam subsides, about 10 minutes, then whisk in eggs until blended. Cook over medium-low heat, whisking often, 10 to 12 minutes or until boiling. Reduce heat to low and, whisking constantly, simmer 1 to 2 minutes until mixture has thickened. Pout into jars. Let stand until cool; cover and refrigerate. Notes: Makes 3 cups. Can be stored in refrigerator for 1 month. Double-boiler may be used to reduce possibility of eggs setting up too quickly. You want the eggs to be a thickening agent, NOT scrambled eggs. Goes great with German Bratwurst or ham. Be sure to save some beer to drink :-)

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