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Beer Mustard Dip
Prep: 5 minutes plus standing
Cook: 20 minutes • Makes: about 1-1/4 cups
1medium shallot, minced (about 2 tablespoons)
1 cup pale ale
1 jar (8 ounces) country Dijon mustard (3/4 cup)
3 tablespoons light brown sugar
1 tablespoon malt vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 cup pale ale
1 jar (8 ounces) country Dijon mustard (3/4 cup)
3 tablespoons light brown sugar
1 tablespoon malt vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1.In small saucepot, heat shallot and ale to boiling over medium-high heat; boil 4 to 5 minutes or until beer is reduced to about 1/2 cup. Reduce heat to medium. Stir in remaining ingredients and cook 5 to 7 minutes or until mixture thickens, stirring occasionally. Remove from heat and let stand 5 minutes.
Approximate nutritional values per serving (1 tablespoon):
22 Calories, 0g Fat (0g Saturated), 0mg Cholesterol,
282mg Sodium, 2g Carbohydrates, 0g Fiber, 0g Protein
Helpful Tip:
> Beer Mustard Dip can be prepared and refrigerated up to 1 week in advance. Reheat dip, covered, in small microwave-safe bowl 3 minutes or until hot, stirring every minute.
