Tangy Beer Mustard

Tangy beer mustard


 * 1/2 Cup Each sugar And Dry mustard
 * 1/4 Cup Whole mustard seeds
 * 2 Tbs flour
 * 1/4 Tsp salt
 * 12 oz beer (alcohol or Nonalcoholic)
 * 1/4 Cup cider vinegar
 * 3 Large eggs

Whisk First 5 Ingredients in a Saucepan to Combine.Whisk in beer And vinegar Until Incorporated. Let Stand 10 min. or Until Foam Subsides, Then Whisk in eggs Until Blended. Cook 12 min. or Until Boiling. Reduce Heat, Simmer 2 min. or Until Mixture Has Thickened. Pour Into Jars. Let Stand Until Cool, Then Cover And Refrigerate. Tie a Ribbon And 2 Pretzels Around Jar as a Decoration, Then Give as a Gift. This mustard is Good With Corned Beef, Ham, And Sausages.

This Recipe Makes 3 Cups of Tangy beer mustard.*

contributed by

 * World Recipes Y-Group