Mustard is a versatile condiment that adds its special zip to countless dishes. Add beer and it’s even better. The darker the beer that you use, the more intense the flavor will be.
- 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
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)