Better Than Poupon Mustard

This hot, spicy mustard is better than Poupon and hotter than a New Mexican summer! Try it, you'll love it. For real class, substitute white wine for the beer.

• Ready In: 25 mins
• Yields: 1 cup

Ingredients

• 6  ounces beer (drink the rest)
• 1⁄2 cup dry mustard
• 2  tablespoons water
• 1  tablespoon apple cider vinegar
• 1  tablespoon sugar
• 1  dash salt
• 1⁄2 teaspoon cayenne pepper
• 1  dash turmeric
• 1  egg

Directions

1. Mix everything but egg in the top of a double boiler (can be made in regular pan if very careful).
2. Begin to heat mustard mix over low.
3. Beat the egg until thick and yellow.
4. Slowly stir into mustard mix.
5. Cook 8-10 minutes over low, stirring the whole time.
6. Once mustard has thickened, remove from heat.
7. Sterilize a glass jar; pour in mustard.
8. Stores in fridge 2 1/2- 3 months.
9. For variation, stir in a bit of horseradish and caraway seeds, or chopped onion, or chopped jalepenos.