Happy National Beer Day, the perfect opportunity to try your hand at cooking with your favorite brew. Mustard is one of the best-loved condiments. When you add beer, it’s even better. The darker the beer that you use, the more intense the flavor of the finished product will be.
1/2 cup (1 1/2 oz./45 g) dry mustard
1/2 cup (4 fl. oz./125 ml) amber or dark beer
2 Tbs. cider vinegar
1/2 tsp. salt
1/4 cup (2 oz./60 g) granulated sugar
1 Tbs. mustard seeds, toasted
1 large egg, beaten
In a nonreactive bowl, whisk together the dry mustard, beer, vinegar and salt until smooth. Cover and let stand for at least 2 hours, or up to overnight.
Transfer the mixture to a nonreactive saucepan. Whisk in the sugar, mustard seeds and egg, whisking constantly until the mixture reaches a full boil. The mustard should be amber-yellow and strongly flavored. Let cool.
Use immediately or cover tightly and store in the refrigerator for up to 1 month. Makes about 3/4 cup (12 oz./375 g).
Recipe adapted from Williams-Sonoma On The Grill, by William Cooper