Beer Mustard with Caraway

3 fl oz dark beer
1.5 eggs
1.125 oz dry mustard
.5 t salt
.25 t Worcestershire sauce
.5 oz packed brown sugar
.5 fl oz white vinegar
1/8 oz caraway seeds, toasted

1.Combine beer, eggs, mustard, salt, Worcestershire sauce, brown sugar, and vinegar and mix well.

2.Let mixture rest at room temp. for 1 hour.

3.Cook in a double boiler over boiling water until thick and smooth.

4.Add the caraway seeds and mix well.

5.Transfer to a clean storage container. Cover and refrigerate for up to 2 weeks.