Dark Heiny Mustard

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READY IN: 25mins
Recipe by Millereg

From "Cooking with Beer" by Lucy Saunders; printed in the Chicago Sun Times, October 9, 1996. Times do not include chill time.

Ingredients Nutrition


  1. Blend all the ingredients in a blender or food processor.
  2. Spoon the mixture into the top of a double boiler.
  3. Cook over simmering (not boiling) water until thickened and steaming, about 10 minutes, whisking often to prevent curdling.
  4. Let cool to room temperature, then chill.
  5. Serve as a condiment for meats and deli sandwiches.
  6. This mustard will keep, refrigerated, in a tightly sealed container for up to 2 weeks.

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