If you have never made your own mustard, it is time to start. Jerry of the Horse Radish Dip to Live For fame, also gave me this recipe. It is the perfect compliment to that dip. You could just serve the mustard on sour dough bread as the base to a cured meat or the horse radish or combine both of them. I tried all three versions and liked the combination of mustard and horseradish dip the best. For me the best ratio was two parts horse radish dip to one part mustard. You will have to experiment with your pallette to find what you think is truly pleasing.
In a double boiler, mix
3 egg yolks
6 tbsp apple cidar vinegar
2 tbsp honey
2 tbsp Keen's dry mustard (my mother-in-law says they make their money on the mustard that is thrown away after the joint is eaten)
3 tbsp dark beer (Jerry used light beer because he had no dark beer but said it would be better with dark)
1/2 tsp salt (right now I like Kosher salt)
1/2 tsp sugar
Over a simmer, whisk mixture and bring to a gentle boil just till the mustard thickens. Add caraway seeds if you like that flavour, however be careful not to over season the mustard with them. It is all about the mustard.
This mustard would be fantastic on a smokie, roasted over an open fire and enscounced in a white crusty Italain bun. I might even forgo the carmelized onion topping. Drink the beer that you opened to make the mustard. Lick your lips.
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