Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Beer Mustard

Share
avatar
Lobo
Moderator
Moderator

Posts : 21700
Thanked : 1005
Join date : 2013-01-12

Beer Mustard

Post by Lobo on Thu 21 Jan 2016, 12:32 am


Beer Mustard


Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6
Mustard has always been a favorite among the condiments. Add beer and it’s even better. The darker the beer that you use, the more intense the flavor will be.



  • Printer Friendly Version






  • 258

Ingredients:


  • 1/2 cup dry mustard
  • 1/2 cup amber or dark beer
  • 2 Tbs. cider vinegar
  • 1/2 tsp. salt
  • 1/4 cup sugar
  • 1 Tbs. mustard seeds, toasted
  • 1 egg, beaten

Directions:

In a nonaluminum bowl, whisk together the mustard, beer, vinegar and salt until smooth. Cover and let stand for at least 2 hours or up to overnight.

Transfer to a nonaluminum saucepan and set over medium-high heat. Whisk in the sugar, mustard seeds and egg, whisking constantly until the mixture reaches a full boil. The mustard should be amber yellow and strong. Let cool.

Use immediately or cover tightly and store in the refrigerator for up to 1 month. Makes about 3/4 cup.

Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

    Current date/time is Thu 23 Mar 2017, 5:07 pm