Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 tablespoons jalapeño pickling liquid
- 1 1/2 tablespoons molasses
- 1 tablespoon minced onion
- 1/2 teaspoon salt
Directions
1. In a small bowl, mix the dry mustard and vinegar until a smooth paste forms. Stir in mustard seeds; cover, then let the mixture sit at room temperature for several hours.
2. 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. Cool to room temperature. 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.
Category:Recipes
Category:Condiments Recipes
Category:Recipes by User Roblefko
Category:Condiments Recipes by User Roblefko
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