Ingredients
- ⅓ cup Colman's dry mustard
- ⅓ cup cider vinegar
- 2 teaspoons yellow mustard seeds
- 2 large eggs
- ½ cup beer or water
- 2 tablespoons minced pickled jalapeños or (4 minced red chilies)
- 2 tablespoons jalapeño pickling liquid or (4 tablespoons hot sauce)
- 1 ½ tablespoon molasses
- 1 tablespoon minced onion, red, white, or yellow only
- ½ teaspoon salt
Make it step by step
- In a small bowl, mix the dry mustard and vinegar until a smooth paste forms. Stir with mustard seeds; cover, then let the mixture sit at room temperature for several hours.
- Transfer the mustard mixture to a small, heavy saucepan. Add the remaining ingredients and warm over moderate-low heat.
- Cook the mixture slowly, stirring frequently, until thick, about 30 minutes. Cool to room temperature. Transfer mustard to a small jar and refrigerate for later use.
- The mustard keeps for up to 2 weeks. Just use it as you would with any other mustard.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.