Sweet-Hot Beer Mustard
Dessert
1/4 cup dry mustard powder
1 tablespoon prepared horseradish
1/3 cup aggressively-flavored beer
1/2 teaspoon dried tarragon or thyme
2 tablespoons rice vinegar
2 egg yolks beaten
scant 1/4 cup sugar


Whisk together all but the egg yolks. Cover and let sit for 30 minutes.
Whisk in the yolks and place over a double boiler. Cook on medium-low until thickened, whisking constantly. Cool. Will keep up to three weeks in the refrigerator.
rjm
 
Info: SWEET-HOT BEER MUSTARD
(approximately 8 ounces)
Try using a roasty, bitter Irish-style stout, sour Belgian lambic, or powerfully hoppy ale to achieve memorable flavors in this addictive mustard.

Recently Viewed