Instructions: Mix the mustard, beer, vinegar and pepper together in a stainless steel bowl and let sit at room temperature for at least 3 hours. Place bowl over a pan of simmering water (making a double boiler) and stir in eggs. Continue stirring until mixture thickens (4 to 6 minutes). Stir in honey and season with salt.

Pack in a clean crok jar and refrigerate for up to 6 months. Flavor will improve with age.

This recipe yields approximately 3 cups of mustard.

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