Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Whiskey Mustard Recipe
    Lost? Site Map

    Whiskey Mustard

    Whiskey Mustard. Photo by chia

    1/1 Photo of Whiskey Mustard

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Pets'R'us's Note:

    A spicy mustard, but if you want less heat leave out the cayenne pepper. Like the horseradish mustard I posted, this is another no-cook mustard. Good again as a gift for food loving friends. If you want you can do all the mixing in your food-processor. Prep time does not include standing time.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups ap ...

    Units: US | Metric

    Directions:

    1. 1
      Grind the mustard seeds to a powder, I use a coffee grinder.
    2. 2
      In a ceramic or glass bowl mix the mustard powder with the water and leave for half an hour.
    3. 3
      Then add the flour with the cayenne (if using) mix well.
    4. 4
      Add vinegar, whisky, honey, nutmeg, salt and mix until well blended.
    5. 5
      Cover and leave overnight.
    6. 6
      Next day: if it looks too dry add more honey, so far the times I made it it never looked too dry but sometimes too thin and I add another spoon of flour, the mustard will thicken a bit more the next weeks so keep that in mind.
    7. 7
      Pour into sterilized jars and seal, allow to mature/mellow for 2 to 3 weeks in a cool dark place.
    8. 8
      After opening keep in the fridge.

    Ratings & Reviews:

    • on July 06, 2003

      55

      This mustard is HOT and delicious! Complex savoury/spicy/sweet flavour. I'm looking forward to using this in a lot of ways. So far used in a salad vinaigrette and it was a winner.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2007

      55

      I've had a batch aging for a month now and finally tried it today. FANTASTIC!!!! I've tried making several different types of mustard and this is the ONE. Spicey with LOTS of flavor. Just what I was looking for. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2006

      55

      This is good, I found that 1/2 teaspoon cayenne was plenty for this and we like lots of heat. The flavor definately increases with chilling time, thanks for sharing, I will be making this again and use it for many foods and recipes...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Whiskey Mustard

    Serving Size: 1 (684 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 752.8
     
    Calories from Fat 195
    25%
    Total Fat 21.7 g
    33%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 2801.1 mg
    116%
    Total Carbohydrate 90.1 g
    30%
    Dietary Fiber 11.5 g
    46%
    Sugars 61.6 g
    246%
    Protein 19.2 g
    38%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites