Side Pannel
Dark Lager Mustard
Ingredients List
- 1/4 c Brown sugar
- 1 c Dark lager
- 2 tb Brown mustard seeds
- 2 tb Dry mustard
- 1/2 c Cider vinegar
- 2 Shallots; minced
- 1 ts Salt
- 1/4 ts White pepper
- 2 Egg yolks
- 2 tb Butter; melted
Directions
1. Blend ingredients in a blender or food processor.
2. Spoon mixture into the top of a double boiler. Cook over simmering (not
boiling) water until thickened and steaming, about 10 minutes, whisking
often to prevent curdling.
3. Let cool to room temperature, then chill. Serve as a condiment for meats
and deli sandwiches. Mustard keeps, refrigerated, in a tightly sealed
container for up to 2 weeks.
2. Spoon mixture into the top of a double boiler. Cook over simmering (not
boiling) water until thickened and steaming, about 10 minutes, whisking
often to prevent curdling.
3. Let cool to room temperature, then chill. Serve as a condiment for meats
and deli sandwiches. Mustard keeps, refrigerated, in a tightly sealed
container for up to 2 weeks.
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