Making mustard can be as easy as bringing vinegar to a boil, combining it with powdered mustard and seasonings and stirring it together. Chef Seth Elgar's recipe is a bit different, thanks to the beer and the egg.

"We're almost cooking, for lack of a better description, mustard custard," he says. "We're trying to cook this just until the egg thickens the mustard." (Think Hollandaise sauce.)

Before we get started, let's talk about the beer. When we have chefs cooking with beer on Earth Eats, have you noticed that they almost always use lagers? Elgar likes to drink hoppy beers like IPAs, but he doesn't cook with them, "Because the acids in hops react to heat in very unpredictable fashion," he says. "Even if you cook with the same hoppy beer over and over again, different ingredients being introduced to it, it will taste different." He knows exactly what he'll get when he cooks with cold lager beers -- a sweet malt profile.

This mustard will store for a good long time in the fridge. Try your hand at other condiments, too -- ketchup, aioli and beet vinaigrette.