Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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!