:friday Hoorah for beer!!!!:friday
Ok chaps and chappettes, and all those in-between.
As part of my upcoming wedding I am preparing some personal bonbon-thing-amies. We're having a small ceremony so I am making more in depth gift boxes, which come with, you guessed it, home-made mustard for the men-folk!! And here it is ;
Beer Mustard.
Ingredients :
Sugar : 1/2 Cup
Dry Mustard : 1/2 Cup
Mustard Seeds : 1/4 Cup
Regular Flour : 2 Tablespoons
Salt : 1/4 Teaspoon
Beer : 1+1/2 Cups (Open to interpretation, I LOVE making it using stout!)
Cider Vinegar : 1/4 Cup
Eggs : 3
Directions :
Whisk sugar, mustard, mustard seeds, flour and salt in a medium saucepan until blended. Whisk in beer and vinegar. Let stand until foam subsides, about 10 minutes (drink the rest of the beers!!), then whisk in eggs until blended.
Cook over medium-low heat, whisking often, 10 to 12 minutes, or until boiling. Reduce to very low heat and, whisking constantly, simmer 1 to 2 minutes until mixture has thickened.
Pour into jars, let stand until cooled then cap and throw them in the fridge.
Makes about 3 cups of mustard.
My FAVOURITE thing to do with mustard is to get some fresh still warm bread and cheese, and throw them all together, or seperate, with the mustard, yum!!!!
Ok chaps and chappettes, and all those in-between.
As part of my upcoming wedding I am preparing some personal bonbon-thing-amies. We're having a small ceremony so I am making more in depth gift boxes, which come with, you guessed it, home-made mustard for the men-folk!! And here it is ;
Beer Mustard.
Ingredients :
Sugar : 1/2 Cup
Dry Mustard : 1/2 Cup
Mustard Seeds : 1/4 Cup
Regular Flour : 2 Tablespoons
Salt : 1/4 Teaspoon
Beer : 1+1/2 Cups (Open to interpretation, I LOVE making it using stout!)
Cider Vinegar : 1/4 Cup
Eggs : 3
Directions :
Whisk sugar, mustard, mustard seeds, flour and salt in a medium saucepan until blended. Whisk in beer and vinegar. Let stand until foam subsides, about 10 minutes (drink the rest of the beers!!), then whisk in eggs until blended.
Cook over medium-low heat, whisking often, 10 to 12 minutes, or until boiling. Reduce to very low heat and, whisking constantly, simmer 1 to 2 minutes until mixture has thickened.
Pour into jars, let stand until cooled then cap and throw them in the fridge.
Makes about 3 cups of mustard.
My FAVOURITE thing to do with mustard is to get some fresh still warm bread and cheese, and throw them all together, or seperate, with the mustard, yum!!!!
