Tangy Beer Mustard

By sandy_h

From Mom's recipe card

Ingredients

• 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

Preparation

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.