Beer Mustard

Southern Kitchen
Beer Mustard

About the recipe

There are many different ways to make your own mustard, but we love the way the bitterness from the beer contrasts with the sharpness of the mustard. This is a wonderful complement to any sausage, as well as grilled meats (especially pork) and even a basic sandwich.

If you own a high-powered blender, such as a Vitamix, you can prepare the entire dish in the blender. The heat from the blender will cook and thicken the egg yolks in the same way as the double boiler. Once the mustard has bloomed in the vinegar, transfer it, along with the remaining ingredients, to the blender. Blend on high speed until smooth and thickened.

Serves: 8

Hands On Time: 20 minutes

Total Time: 50 minutes


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.