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Mustard has always been a favorite among the condiments. Add beer and it’s even better. The darker the beer that you use, the more intense the flavor will be.

Ingredients:

  • 1/2 cup dry mustard
  • 1/2 cup amber or dark beer
  • 2 Tbs. cider vinegar
  • 1/2 tsp. salt
  • 1/4 cup sugar
  • 1 Tbs. mustard seeds, toasted
  • 1 egg, beaten

Directions:

In a nonaluminum 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 nonaluminum 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.

Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).