Total Time
35mins
Prep 35 mins
Cook 0 mins

I've taken this along as a gift for the hostess on a weekend trip. I also made several batches to give as gifts one Christmas. The brandy adds interest to the taste. This mustard is rather hot.

Ingredients Nutrition

Directions

  1. Combine the flour and dry mustard in a small bowl.
  2. Gradually stir in the boiling water; let stand, stirring occasionally, 30 minutes.
  3. Mix in the sugar, vinegar and brandy; make sure ingredients are well blended.
  4. Put in a small jar with a tight fitting lid and store at least 1 week before using or giving as a gift.

Reviews

(4)
Most Helpful

123 Hit Wonders 2007 ~ Stinging is a very good word to describe this! It did seem a bit thin so I added another tablespoon of mustard and a bit more flour. I also added a tsp. of mustard seeds which I dry fried in a pan first, then crushed prior to adding to the mustard. As the cupboard was bare of brandy (thought I had some...found the empty bottle in the recyclables...will need to speak with DH ;) I used Jack's brother Jim's 8 yr. old Kentucky straight whiskey instead. Looking forward to really trying this out once it 'cures.' Thanks echo!

CulinaryQueen October 25, 2007

I changed three things in the recipe slightly. 1. I replaced the sugar with Splenda Sugar substitute. 2. I also mixed mustard powder and mustard seeds and grinded the seeds slightly. 3. I used an average "whisky" in place of the brandy. We LOVE the mustard. It's not hot, it is stinging! And thick and wonderful. The seeds turn into little bursts of amazing flavor when you get one - they're not hard at all once the flavors have melded after a week. I will be making more of this lovely mustard and plan to give jars of it as hostess gifts :)

Tartan Chef July 26, 2006

This mustard has a good flavor but is a bit thin and not "rather hot" but amazingly, eye-tearingly hot. I did let it cure for the week and then tried it again and decided I had to add some additional flour, and some honey to make it simply quite hot.

Chef Kate March 26, 2006

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