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Tangy Beer Mustard


From Mom's recipe card

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  • 1/2 cup sugar
  • 1/2 cup dry mustard
  • 1/4 cup whole mustard seeds
  • 2 Tablespoons flour
  • 1/4 teaspoon salt
  • 12 oz (1 1/2 cups) beer
  • 1/4 cup cider vinegar
  • 3 large eggs



Step 1

Whisk sugar, mustard, mustard seeds, flour and salt in a medium saucepan to combine. Whisk in beer and vinegar just until incorporated. Let stand about 10 minutes until foam subsides, then whisk in eggs until blended. Cook over medium-low heat, whisking often, 10-12 minutes or until boiling. Reduce to low and, whisking constantly, simmer 1-2 minutes until mixture has thickened. Pour into jars. Let stand until cool, then cover and refrigerate.


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