The first taste of this mustard will take your breath away. In addition to topping a grilled hot dog, the mustard will complement pate, a ham sandwich or a warm, freshly split buttermilk biscuit.
This mustard is best served the day it is made. It can be refrigerated in an airtight container for up to 10 days (but it will lose some flavor and heat as it ages).
From Nate Anda of Red Apron Charcuterie.
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Ingredients
measuring cupServings: 1 cup
Directions
Step 1
Fill a medium saucepan with an inch or two of water; heat over medium heat so that it is barely bubbling.
Step 2
Whisk together the beer, eggs, powdered mustard, salt, Worcestershire sauce, brown sugar and vinegar in a heatproof bowl; place it over the saucepan to create a double boiler.
Step 3
Cook, whisking constantly, for about 5 minutes, until the mixture is smooth and thickened to the consistency of thin mayonnaise. Do not whisk too vigorously, or the mustard will become frothy. Transfer to an airtight container; refrigerate until well chilled before serving.
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Nutritional Facts
Per tablespoon serving
Calories
16
Fat
1 g
Carbohydrates
1 g
Sodium
82 mg
Protein
1 g
Sugar
1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Nate Anda of Red Apron Charcuterie.
Tested by Scott Reitz.
Published May 19, 2009
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