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Dark lager mustard
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Condiments |
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Ingredients:
| 1/4
| cup | Brown sugar | | 1
| cup | Dark lager | | 2
| tbsp | Brown mustard seeds | | 2
| tbsp | Dry mustard | | 1/2
| cup | Cider vinegar | | 2
| | Shallots, minced | | 1
| tsp | Salt | | 1/4
| tsp | White pepper | | 2
| | Egg yolks | | 2
| tbsp | Butter, melted |
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Procedures:
| 1 | Blend ingredients in a blender or food processor. | | 2 | Spoon mixture into the top of a double boiler. | | 3 | Cook over simmering (not boiling) water until thickened and steaming, about 10 minutes, whisking often to prevent curdling. | | 4 | Let cool to room temperature, then chill. | | 5 | Serve as a condiment for meats and deli sandwiches. | | 6 | Mustard keeps, refrigerated, in a tightly sealed container for up to 2 weeks. | | 7 | from "cooking with beer" by lucy saunders; printed in the chicago sun times, october 9, 1996 |
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