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Dark Lager Mustard

1/4 c Brown sugar
1 c Dark lager
2 tb Brown mustard seeds
2 tb Dry mustard
1/2 c Cider vinegar
2 Shallots; minced
1 ts Salt
1/4 ts White pepper
2 Egg yolks
2 tb Butter; melted


Blend ingredients in a blender or food processor.

Spoon mixture into the top of a double boiler. Cook over simmering (not boiling) water until thickened and steaming, about 10 minutes, whisking often to prevent curdling.

Let cool to room temperature, then chill. Serve as a condiment for meats and deli sandwiches. Mustard keeps, refrigerated, in a tightly sealed container for up to 2 weeks.


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