Ingredients

The following ingredients have 3 Servings
  • 1/2 cup (2 oz./60g) dry mustard
  • 1/2 cup (4 fl. oz./125 ml) cup amber or dark beer
  • 2 Tbs. cider vinegar
  • 1/2 tsp. salt
  • 1/4 cup (2 oz./60 g) sugar
  • 1 Tbs. mustard seeds, toasted
  • 1 egg, beaten

Instruction

  • In a nonreactive bowl, whisk together the mustard, beer, vinegar and salt until smooth. Cover and let stand for at least 2 hours or up to overnight.
  • Transfer to a nonreactive saucepan and set over medium-high heat. Whisk in the sugar, mustard seeds and egg, whisking constantly until the mixture reaches a full boil. The mustard should be amber yellow and strong. Let cool.
  • Use immediately or cover tightly and store in the refrigerator for up to 1 month. Makes about 3/4 cup (6 fl. oz./180 ml).
  • Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009)