Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Honey Beer Mustard
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- #56477
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1/2 cup dry mustard powder
1 cup full-flavored beer such as lager or ale
1/2 cup malt or cider vinegar
1/2 teaspoon freshly-ground white pepper
4 whole eggs, lightly beaten
2 tablespoons honey
salt, to taste
directions
Mix the mustard, beer, vinegar and pepper together in a stainless steel bowl and let sit at room temperature for at least 3 hours.
Place bowl over a pan of simmering water (making a double boiler) and stir in eggs. Continue stirring until mixture thickens (4 to 6 minutes). Stir in honey and season with salt.
Pack in a clean crok jar and refrigerate for up to 6 months. Flavor will improve with age.
added by
Shan2441
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
July 8, 2012
I would give this recipe an excellent rating only if you adjust the sugar to taste. I used tons more honey and brown mustard to make this sweeter than the recipe calls for. Fear none, the recipe still ends up having a kick of spice and tastes incredible. I kept this in a sealed container and it kept well. For a variation, add mayonnaise to some of your mustard to make a delicious saucy mustard that is a tad milder and also makes everything taste great!