1/4 cup Colman’s dry mustard
1/2 cup light-bodied beer1 teaspoon turmeric
1 1/4 teaspoons salt
1 teaspoon cornstarch
1/2 teaspoon lemon juice
1/2 teaspoon sugar
Whisk together dry mustard, beer, 2 tbsp. water, and turmeric in a medium metal bowl until smooth. Chill, covered, overnight.
Bring a medium saucepan filled with 1 inch water to a simmer. To bowl of mustard mixture, add egg, salt, cornstarch, lemon juice, and sugar and whisk to blend. Set bowl over saucepan and cook, whisking constantly, until the mustard just thickens, 4 to 6 minutes.
Make ahead: 2 weeks, covered and chilled
Recommended for dogs and burgers.