<http://schema.org/recipeInstructions>
" Whisk sugar, mustard, mustard seeds, flour, and salt in a medium sauce\u00ADpan until blended. Whisk in beer and vinegar. Let stand until foam subsides, about 10 minutes, then whisk in eggs until blended. Cook over medium-low heat, whisking often, 10 to 12 minutes or until boiling. Reduce heat to low and, whisking constantly, simmer 1 to 2 minutes until mixture has thickened. Pour into jars. Let stand until cool, then cover and refrigerate. Nonalcoholic beer may be substituted."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9157/beer-mustard-recipe-120504/>