Follow these steps for perfect results
Granular Sugar
Dry Mustard
Egg
well beaten
White Vinegar
In a saucepan, thoroughly mix sugar and dry mustard.
Add vinegar and well-beaten egg to the mixture and blend well.
Stir the mixture over low heat until the mustard thickens.
Chill the mustard in the refrigerator for at least 30 minutes before serving.
Expert advice for the best results
Adjust sugar and vinegar to taste.
For a spicier mustard, add a pinch of cayenne pepper.
Use a double boiler to prevent scorching.
Everything you need to know before you start
5 minutes
Can be made a day or two in advance.
Serve in a small bowl or jar.
Serve with pretzels or crackers.
Use as a sandwich spread.
Accompany grilled meats.
The bitterness of the beer balances the sweetness of the mustard.
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