1/4 cup brown sugar
1 cup dark lager
2 tablespoon brown mustard seeds
2 tablespoon dry mustard
1/2 cup cider vinegar
2 shallots; minced
1 teaspoon salt
1/4 teaspoon white pepper
2 egg yolks
2 tablespoon butter; melted
1. Blend ingredients in a blender or food processor.
2. Spoon mixture into the top of a double boiler. Cook over simmering (not boiling) water until thickened and steaming, about 10 minutes, whisking often to prevent curdling.
3. Let cool to room temperature, then chill. Serve as a condiment for meats and deli sandwiches. Mustard keeps, refrigerated, in a tightly sealed container for up to 2 weeks.
From "Cooking with Beer" by Lucy Saunders; printed in the Chicago Sun Times, October 9, 1996
