1/3 cup Coleman’s dry mustard
1/3 cup cider vinegar
2 teaspoons yellow mustard seeds
2 eggs
1/2 cup beer or water
2 tablespoons pickled jalapenos minced
2 tablespoons jalapeno pickling liquid
1-1/2 tablespoons molasses
1 tablespoon onion minced
1/2 teaspoon salt
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 minutes. 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 is great on sausage, sandwiches, or mixed into salad dressings.