Beer Mustard

Cooking Instructions

Whisk sugar, mustard, mustard seeds, flour and salt in a medium sauce­pan until blended. Whisk in beer and vinegar. Let stand until foam subsides, about 10 minutes, then whisk in eggs until blended.

Cook over medium-low heat, whisking often, 10 to 12 minutes or until boiling. Reduce heat to low and, whisking constantly, simmer 1 to 2 minutes until mixture has thickened.

Pour into jars. Let stand until cool, then cover and refrigerate.

Nonalcoholic beer may be substituted.