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 jalapenos, plus 2 tablespoons jalapeno pickling liquid
  • 1 1/2 tablespoons molasses
  • 1 tablespoon minced onion
  • 1/2 teaspoon salt


  1. In a small bowl, mix the dry mustard and vinegar until a smooth paste forms.
  2. Stir in mustard seeds; cover, then let the mixture sit at room temperature for several hours.
  3. Transfer the mustard mixture to a small, heavy saucepan. Add remaining ingredients and warm over medium-low heat. Cook the mixture slowly, stirring frequently, until thick, about 30 minutes.
  4. Cool to room temperature.
  5. Transfer mustard to a small jar and refrigerate for later use.

The mustard keeps for up to 2 weeks. Use it as you would any other mustard.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

Quick Links

American Regional ~ Appetizers ~ Beverages ~ Bread ~ Candy ~ Cookies ~ Desserts ~ Holidays ~ International Cuisine ~ Main Course ~ Meatless ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches/Wraps ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Complete Recipe Index

DON'T MISS Weekly Specials
from The Prepared Pantry!
Some items are FREE!