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Easy Creamy Beer Mustard

Created by Kchurchill5 on October 10, 2011

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

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!