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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.
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