Makes about 1/2 cup
This is the scorching hot yellow mustard you get when you go to a Chinese restaurant. You won’t believe how easy it is to make and it will keep refrigerated or unrefrigerated indefinitely.
½ cup dry yellow mustard powder
Pinch of salt
Pinch of sugar
Beer
Put mustard powder, salt and sugar into a bowl and blend. Begin adding beer until you have achieved the desired consistency. I like it to be the texture of very thick cream. This will keep indefinitely. It will gradually thicken as it sits. Just mix in a bit more beer to bring it back to the consistency you want. Like all mustards, it is better after it has sat for a few days. |
