| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Chicago | Condiments | 1 | /2 cup |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From "Cooking with Beer" by Lucy Saunders; printed in the Chicago Sun Times, October 9, 1996 Posted to MM-Recipes Digest V3 #315 Date: Sun, 17 Nov 1996 16:13:16 +0000 From: Linda Place <placel@worldnet.att.net>
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