Spicy beer mustard

[Parsnip Totin Jack ★]

I found this recipe in the Washington Post today. It was featured in an article on re-purposing beer, wine and champagne left over from NYE. I tried this one tonight and will use it throughout the week. It turned out pretty good. For the beer I used Anchor Brewing's Coffee Porter.

6 Tblsp dark beer

2 large eggs

1/4 tsp Worcestershire sauce

1 Tblsp apple cider vinegar

6 Tblsp powdered mustard

1/2 tsp salt

1 Tblsp light brown sugar

Whisk beer, eggs, Worcestershire sauce,and vinegar together in a heatproof bowl. Whisk in the powdered mustard, salt, and brown sugar until well combined. Place bowl in a pan of simmering water and whisk constantly for 5 minutes until smooth and thickened. Transfer mustard to an airtight container and refrigerate until chilled before serving. This is best served the day it is made but will keep for up to ten days but will lose heat and flavor over time.