Dark Heiny Mustard

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

• Ready In: 25 mins
• Serves: 24
• Yields: 1 quarter of a pint

Ingredients

• 1⁄4 cup brown sugar
• 8  fluid ounces  heineken dark beer or 8  fluid ounces  other dark lager beer
• 2  tablespoons mustard seeds
• 2  tablespoons dry mustard
• 4  fluid ounces cider vinegar
• 2  shallots, minced
• 1  teaspoon salt
• 1⁄4 teaspoon white pepper
• 2  egg yolks
• 2  tablespoons unsalted butter, melted

Directions

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.