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Easy Creamy Beer Mustard

Here's how you make Easy Creamy Beer Mustard
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  • Servings: 12-16
  • Prep: 1m
  • Cook: 7-10m
    • The following recipe serves 12-16 people.

Ingredients

The ingredients are:
  • 6 tablespoons ground mustard (powdered is the same)
  • 6 tablespoons dark beer (dark not a stout but a dark beer. Michelob makes one, Sam Adams, Negra Modelo, New Castle)
  • 2 large eggs (not medium or extra large, but LARGE)
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon worcestershire sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspooon salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Set up a small pot filled with about 3" of water and make sure you have a bowl that will sit on top of it creating a double boiler. The water should not hit the bottom of the bowl.

  • Step 2: Add everything to the bowl and mix well. Bring the water to a boil (without the bowl) and then immediately reduce to medium (almost boiling). Add the bowl to the pot and begin to whisk. Continue to lightly whisk every 30 seconds so the eggs do not scramble. It will take about 7-10 minutes until thick and creamy. It starts out dark, but as it cooks it becomes a light creamy color. If you dip a spoon in the mustard, it will coat the back of the spoon - that is when it is done.

  • Step 3: Make sure to chill for at least 4 hours being using. ENJOY!

We hope you enjoy this recipe!

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