Beer Batter

Cooking Instructions

1. Combine the flour with the dry mustard, nutmeg, and salt in a medium bowl.

2. Combine the egg yolks with the Dijon mustard and beer. Add this to the flour mixture and stir until smooth. Refrigerate, covered, 8 hours.

3. Just before using the batter, beat the egg whites until stiff; fold them into the batter.

Wine Pairing(s)

Domaine de la Vougeraie Pommard 'Grand Vin De Bourgogne'

Seven Hills Merlot

Josef Friederich 'Deidesheimer Hofstuck' Kerner Spatlese

De Martino 'Legado' Reserva Cabernet Sauvignon

Golan Merlot

Reynolds Family Cabernet Sauvignon

San Pedro 'Gato Negro' Cabernet Sauvignon

Domaine Chene Bourgogne Pinot Noir

Casa Amada 'Clasico' Cabernet Sauvignon

Freemark Abbey 'Sycamore' Cabernet Sauvignon