Ingredients:
- 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
Directions:
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 On the Grill, by Willie Cooper (Oxmoor House, 2009)
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Rated 5 out of
5
by
JayRon from
Best for Bratwurst & Burgers
This recipe produces an outstanding condiment. In particular it marries well with grilled food. The dark beer provides a noticeable, but not over powering flavor. It also works as an emulsifier in a vinaigrette that is great with salmon and vegetables, like grilled asparagus. The addition of the egg makes this more "custardy" as opposed to runny Dijon recipes with no egg.
Date published: 2015-11-17