mwedge
04-08-2009, 04:09 PM
Here is the recipe for the mustard that was served with the pretzel last night. I have found that it is best after it has had time to chill in the refrigerator for at least 2 days.
1/4 cup Brown Sugar
1 cup Ugly Pug Black Lager
2 tbsp Brown Mustard Seeds
2 tbsp Yellow Mustard Powder
1/2 cup Cider Vinegar
2 Shallots (minced)
1 tsp Coarse Kosher Salt
1/2 tsp White Pepper
2 Egg Yolks
2 tbsp Melted Butter
1. Blend all the ingredients in a blender
2. Put into sauce pan and simmer until thickened
Whisk often to prevent curdling.
3. Let cool to room temperature and then refrigerate.
1/4 cup Brown Sugar
1 cup Ugly Pug Black Lager
2 tbsp Brown Mustard Seeds
2 tbsp Yellow Mustard Powder
1/2 cup Cider Vinegar
2 Shallots (minced)
1 tsp Coarse Kosher Salt
1/2 tsp White Pepper
2 Egg Yolks
2 tbsp Melted Butter
1. Blend all the ingredients in a blender
2. Put into sauce pan and simmer until thickened
Whisk often to prevent curdling.
3. Let cool to room temperature and then refrigerate.