🫙 From the Spice Rack
jalapeno mustard
1/3 cup Colman's dry mustard 1/3 cup cider vinegar 2 teaspoons yellow mustard seeds 2 eggs 1/2 cup beer or water 2 tablespoons minced pickled jalapeños, plus 2 tab...
sideeasy
Ingredients8 items
Ingredients
- 1/3cupcolman's dry mustard
- 1/3cupcider vinegar
- 2teaspoonyellow mustard seeds
- 2eggs
- 1/2cupbeer or water
- 2tablespoonminced pickled jalapeños, plus
- 2tablespoonjalapeño pickling liquid
- 11/2 tablespoons molasses
Directions
- 1
Jalapeno Mustard 1/3 cup Colman's dry mustard 1/3 cup cider vinegar 2 teaspoons yellow mustard seeds 2 eggs 1/2 cup beer or water 2 tablespo
- 2
Stir in mustard seeds
- 3
cover, then let the mixture sit at room temperature for several hours
- 4
Transfer the mustard mixture to a small, heavy saucepan
- 5
Add remaining ingredients and warm over medium-low heat
- 6
Cook the mixture slowly, stirring frequently, until thick, about 30 minutes
- 7
Cool to room temperature
- 8
Transfer mustard to a small jar and refrigerate for later use