SW CHILI MUSTARD

Ingredients:

3 oz.         Dry Mustard

6 fl. oz.     Beer, some kind of dark mexican stuff... yaa

6 fl. oz.     Sherry Wine Vinegar

12             Eggs, yolks only

.5 fl. oz.    Soy Sauce

1 cup        Gr. Chili, fine diced

1               Jalapeno

.75 oz.      Cumin seeds, toasted

2 Tbsp.     Oregano, mexican and dried

4 oz.         Honey

1.5 tsp.    Salt

Procedure:

1. Stir together mustard, beer, vinegar, egg yolks and soy sauce in a nonreactive metal bowl and refrigerate for about an hour or so.

  

2. Boil water and whip mustard over boiling water until thick and creamy. Mix in the chiles, jalapenos, cumin, oregano, honey and salt. Mix completely.

   

3. Pour into tupperware or jar refrigerate for up to 2 weeks.

 

PREP TIME:

YIELD:

Pro Tip:

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