Tangy Beer Mustard

Cooking Instructions

Whisk sugar, mustard, mustard seeds, flour and salt in a medium saucepan to combine. Whisk in beer and vinegar just until incorporated. Let stand about 10 minutes until foam subsides, 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 can be substituted.

The mustard is good with corned beef, ham and sausages such as frankfurters and knockwurst.

Planning Tip: Store in refrigerator up to 1 month.