| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Condiments, Sauces, Dressings |
3 |
Cups |
INGREDIENTS
| 1/4 |
c |
Brown sugar |
| 1 |
c |
Lager beer |
| 2 |
tb |
Brown mustard seeds |
| 2 |
tb |
Yellow mustard powder |
| 1/2 |
c |
Cider vinegar |
| 2 |
|
Shallots, minced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 2 |
|
Egg yolks |
| 2 |
tb |
Melted butter |
INSTRUCTIONS
Blend all ingredients in food processor, then place in heavy pan over low
heat. Cook until thickened and creamy, about 10 minutes, whisking often
with wire wisk to prevend curdling.
Let cool to room temperature before chilling. Serve as a condiment for all
kinds of meats and deli sandwiches. Keeps up to 2 weeks in a thightly
sealed container in the fridge.
Source: Omalia Cooking School - "Cooking With Beer II" - Linda Allee Inst.
Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #258 by Jim Kirk <captain@iquest.net> on Sep
30, 1997
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