Title: Beer Mustard
Categories: Condiment German
Yield: 1 Servings

1/2	c	Each sugar and dry mustard
1/4	c	Whole mustard seeds
2	tb	All-purpose flour
1/4	ts	Salt
12	oz	(1 1/2 cups) beer
1/4	c	Cider vinegar
3	lg	Eggs

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.

Pout into jars. Let stand until cool; cover and refrigerate.

Makes 3 cups. Can be stored in refrigerator for 1 month. Double-boiler may be used to reduce possibility of eggs setting up too quickly. You want the eggs to be a thickening agent, NOT scrambled eggs.

Goes great with German Bratwurst or ham. Be sure to save some beer to drink :-)

From: pberger@ccnet.com (Paul Kindelberger)

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