Recipe: Beer Mustard with Caraway Seeds

BEER MUSTARD WITH CARAWAY SEEDS

1 (12 oz.) bottle dark beer
1 1/2 cups dry mustard
6 eggs
1/4 cup white vinegar
1/4 cup brown sugar
2 teaspoons salt
1/2 teaspoon Worcestershire sauce
2 tablespoons caraway seeds, toasted

Combine all ingredients except caraway seeds in a stainless steel bowl or the top of a double boiler and mix well. Let rest at room temperature for 1 hour.

Cook the mixture over simmering water, stirring constantly, for 10 to 12 minutes, until thickened and smooth.

Add the caraway seeds and mix well. Transfer to a clean storage container or individual glass jars and refrigerate immediately.

Goes well with pretzels; also delicious with roast pork, sausages and ham.

Makes 8 jars, 4 ounces each
Source: Culinary Institute of America