Recipe by Pets'R'us
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.
Top Review by evelyn/athens
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.
- 1⁄2 cup yellow mustard seeds
- 1⁄2 cup black mustard seeds
- 4 tablespoons water
- 3 tablespoons flour
- 1⁄2-1 teaspoon cayenne (optional) or 1⁄2-1 teaspoon chili powder (optional)
- 2⁄3 cup cider vinegar
- 2⁄3 cup whiskey
- 1⁄2 cup runny honey
- 1 tablespoon grated nutmeg
- 1 tablespoon salt
Directions See How It's Made
- Grind the mustard seeds to a powder, I use a coffee grinder.
- In a ceramic or glass bowl mix the mustard powder with the water and leave for half an hour.
- Then add the flour with the cayenne (if using) mix well.
- Add vinegar, whisky, honey, nutmeg, salt and mix until well blended.
- Cover and leave overnight.
- 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.
- Pour into sterilized jars and seal, allow to mature/mellow for 2 to 3 weeks in a cool dark place.
- After opening keep in the fridge.