Combine the dry mustard, vinegar, and beer in a nonreactive bowl. Let sit for 4 hours, uncovered, stirring occasionally. Pour into the top of a double boiler over simmering water. Stir in remaining ingredients. Cook for 10 minutes, or until the mixture has thickened, stirring often. Mustard will be thicker when cooled. Pour into sterilized jars, cap tightly, and store in the refrigerator. Wait several days before using to allow flavors to blend.
Wine Pairing(s)
Lenz Moser 'Heuriger' Gruner Veltliner
Wolfgang Concerto Gruner Veltliner
Nigl 'Kremser Freiheit' Grüner Veltliner
Meinklang Gruner Veltliner
Laurenz V. 'Friendly Gruner Veltliner'
Rainer Wess 'Loibengerg' Gruner Veltliner
Berger Grüner Veltliner
Schloss Gobelsburg Gruner Veltliner 'Grub'
Schwarzbock Gruner Veltliner 'Landwein'
Schloss Gobelsburg Gruner Veltliner
Calories From Fat 379 Protein 36 Total Fat 42 Carbohydrates 158
Calories 999 Dietary Fiber 23 Calcium 838 Iron 16 Sodium 999 Vitamin A 107 Vitamin C 6
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