Hand-Selected Recipes and Stories Straight to Your Inbox


Beer Mustard

Serves: 8
Hands On Time: 
Total Time: 


1/4 cup white wine vinegar
1/4 cup dry mustard powder
3/4 cup hoppy beer, such as an IPA
4 large egg yolks
1 tablespoon sugar
1 teaspoon kosher salt


In a medium bowl, whisk together the vinegar and mustard powder. Let sit at room temperature for 30 minutes.

Whisk in the beer, egg yolks, sugar and salt.

Set up a double boiler by bringing 2 inches of water to a simmer over medium-high heat in a medium or large saucepan. Place the bowl with the mustard mixture over the top of the simmering water, making sure the bottom of the bowl does not touch the water.

Cook the mustard mixture, whisking constantly, until it has thickened to an almost cake batter-like consistency. Remove the bowl from the double boiler and let the mustard cool to room temperature. Refrigerate until chilled before serving.

the southern
kitchen difference