Bayou Teche brewer and certified Cajun Karlos Knott whips up his own beer-infused Cajun-style mustard; he slathers it on Andouille poâ€™ boys and serves it alongside boudin and terrines.
Makes: 1 cupIngredients:
- 2 tablespoons mustard powder
- 1⁄3 cup LA-31 BiÃ©re PÃ¢le (or any American pale ale)
- 1Â½ tablespoons Worcestershire sauce
- 1⁄3 cup cane vinegar
- 2 tablespoons cane syrup
- Â½ teaspoon kosher salt
- Â½ teaspoon sugar
- 3 egg yolks, beaten
- hot sauce to taste
Set a double boiler on medium-high heat, or set a mixing bowl over a pot of simmering water. Combine all ingredients, and stir until well-combined. Cook, stirring frequently, until the mustard thickens to the desired consistency. Seal and refrigerate up to 2 weeks.