Better Than Poupon Mustard
"This hot, spicy mustard is better than Poupon and hotter than a New Mexican summer! Try it, you'll love it. For real class, substitute white wine for the beer."
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
1 cup
ingredients
- 6 ounces beer (drink the rest)
- 1⁄2 cup dry mustard
- 2 tablespoons water
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1 dash salt
- 1⁄2 teaspoon cayenne pepper
- 1 dash turmeric
- 1 egg
directions
- Mix everything but egg in the top of a double boiler (can be made in regular pan if very careful).
- Begin to heat mustard mix over low.
- Beat the egg until thick and yellow.
- Slowly stir into mustard mix.
- Cook 8-10 minutes over low, stirring the whole time.
- Once mustard has thickened, remove from heat.
- Sterilize a glass jar; pour in mustard.
- Stores in fridge 2 1/2- 3 months.
- For variation, stir in a bit of horseradish and caraway seeds, or chopped onion, or chopped jalepenos.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
wildheart
Ridgeley, West Virginia
Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible
