Jalapeno honey mustard

My sister Jill shared this recipe with me a few years ago and it is one that I still make regularly. This mustard is less intense than the whole grain beer mustard I posted earlier. I've taken this mustard to a few parties before and it is always a hit. I can't take credit for this recipe since it was shared with me, but I don't know who to credit either. Regardless, it is amazing and was gone in minutes when I brought it to a super bowl party.

Ingredients:

1/4 cup mustard powder
1 tablespoon flour
2 tablespoons water
2 tablespoons mustard seeds
1/4 cup apple cider vinegar
1/4 cup honey
1/4 teaspoon salt
1-2 tablespoons chopped jalapeno

Directions:

In a small sauce pot, whisk together mustard powder, flour, and water. Let rest for 10 minutes. Add mustard seeds, vinegar, honey, and salt. Cook over medium heat until it simmers, making sure to stir constantly. Cook until it begins to thicken and remove from heat once desired consistency is reached, about 2 minutes. Stir in chopped jalapeno.

Whole grain beer mustard

Before I write anything else I must warn you. WATCH OUT FOR MUSTARD GAS. But seriously, watch out for mustard gas when you're making this. I wasn't really thinking when I made this the first time and I stuck my face directly into the food processor to smell how delicious it was becoming and I almost fell over after inhaling a huge amount of the fumes. Maybe open a window or something. Despite its dangers, this mustard is absolutely worth making! It is so freaking easy and so, so, so delicious.

Ingredients:

3/4 cup mustard seeds (any combination of yellow, brown, and black. Darker = Spicier)

3/4 cup cider vinegar

3/4 cup beer (pale ales and ambers work well, but use what you like)

1 tablespoon honey

1 teaspoon salt

1/4 teaspoon garlic powder

Directions:

In a ceramic (or other non-reactive) bowl, combine seeds, vinegar, and beer. Let stand, covered, at room temperature for 24 hours. Transfer to a food processor and add the rest of the ingredients. Blend like crazy (the more you break down the seeds the spicier and thicker it becomes). I like to leave a lot of the seeds whole just because I love the look and texture of really grainy mustard. Transfer to jars and store in the fridge.