Spicy Beer Mustard 1.000

Julia Ewan - The Washington Post

May 20, 2009

The first taste of this mustard will take your breath away. In addition to topping a grilled hot dog, the mustard will complement pate, a ham sandwich or a warm, freshly split buttermilk biscuit.

Make Ahead: This mustard is best served the day it is made. It can be refrigerated in an airtight container for up to 10 days (but it will lose some flavor and heat as it ages).

Servings: 1 cup
  • 6 tablespoons Murphy's Irish Stout (or any dark beer)
  • 2 large eggs
  • 6 tablespoons powdered mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon light brown sugar
  • 1 tablespoon apple cider vinegar


Fill a medium saucepan with an inch or two of water; heat over medium heat so that it is barely bubbling.

Whisk together the beer, eggs, powdered mustard, salt, Worcestershire sauce, brown sugar and vinegar in a heatproof bowl; place it over the saucepan to create a double boiler.

Cook, whisking constantly, for about 5 minutes, until the mixture is smooth and thickened to the consistency of thin mayonnaise. Do not whisk too vigorously, or the mustard will become frothy. Transfer to an airtight container; refrigerate until well chilled before serving.

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Recipe Source

From Nate Anda of Red Apron Charcuterie.

Tested by Scott Reitz.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.