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Title: Mcallen Mustard
Categories: Condiment Mexican
Yield: 4 Servings
| Amount Measure | ||
| Method -------- | ||
| Ingredient -- Preparation | ||
| 1/3 | c | Dry Mustard -- Preferably |
| Coleman's | ||
| 1/3 | c | Vinegar -- Preferably Cider |
| 2 | ts | Yellow Mustard Seed |
| 2 | Eggs | |
| 1/2 | c | Beer Or Water |
| 2 | tb | Pickled Jalapenos* -- |
| Minced | ||
| 1 1/2 | tb | Molasses |
| 1 | tb | Onion -- Minced |
| 1 1/4 | ts | Salt |
* Plus 2 Tbs jalapeno pickling liquid.
In a small bowl, mix together the dry mustard and vinegar until a smooth paste forms. Stir in the mustard seeds, cover, and 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 medium-low heat. Cook the mixture slowly, stirring frequently, until thick, about 30 mins. Cool to room temperature. Transfer the mustard to a small jar and refrigerate for later use. The mustard keeps for up to 2 weeks and tastes great on sausage or a grilled cheese sandwich, or mixed into salad dressings. QUICK TIP: If you are in a hurry, you can whip up a simpler version, by adding the same amounts of pickled jalapeno and onion in the recipe to 3/4 cup of prepared yellow mustard.
Recipe By : The Border Cookbook - ISBN 1-55832-103-9 Serving Size : 1
From: Dan Klepach Date: 03-13-96
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