Tangy Beer Mustard

Combine the dry mustard, mustard seeds, flour, and salt in a medium bowl, whisking together until evenly blended.

Crack the eggs into a separate medium bowl and whisk until well beaten and light in color.

Pour the beer and cider vinegar into a small saucepan and warm over medium heat until steaming, about 3-4 minutes—do not boil.

Slowly whisk the warm beer mixture into the dry ingredients, stirring constantly to prevent lumps from forming.

Add the sugar and stir until fully dissolved, creating a smooth paste.

Temper the beaten eggs by slowly pouring a ladleful of the mustard mixture into the eggs while whisking constantly, then repeat with another ladleful to gradually raise the egg temperature.

Pour the tempered egg mixture back into the saucepan with the remaining mustard base, whisking constantly to combine thoroughly.

Cook over medium-low heat, stirring frequently with a wooden spoon, until the mixture thickens and reaches 160°F on an instant-read thermometer, about 10-12 minutes.

Transfer the mustard to a bowl or jar and let cool to room temperature, stirring occasionally, about 15 minutes.

Cover and refrigerate until chilled, at least 2 hours, before serving alongside grilled meats, sandwiches, or as a condiment.