Whiskey Mustard
4
People talking
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.
- Ready In:
- 20mins
- Yields:
- Units:
4
People talking
ingredients
- 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
- 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.
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RECIPE MADE WITH LOVE BY
@PetsRus
Contributor
@PetsRus
Contributor
"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."
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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.Reply
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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:)Reply
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hot and spicy, great condiment for sliced deli sandwiches. i made this several weeks ago and put it in the cabinet so the flavors could blend. i did add an extra tbsp of flour the next morning to thicken. very tasty .Reply
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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.2Reply
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