Ingredients
-
1/2
-
1/2
-
4
-
3
-
1/2 - 1
-
2/3
-
2/3
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Whiskey Mustard, 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 , 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 , 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:)
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Steps
|
1
Done
|
Grind the Mustard Seeds to a Powder, use a Coffee Grinder. |
|
2
Done
|
in a Ceramic or Glass Bowl Mix the Mustard Powder With the Water and Leave For Half an Hour. |
|
3
Done
|
Then Add the Flour With the Cayenne (if Using) Mix Well. |
|
4
Done
|
Add Vinegar, Whisky, Honey, Nutmeg, Salt and Mix Until Well Blended. |
|
5
Done
|
Cover and Leave Overnight. |
|
6
Done
|
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
Done
|
Pour Into Sterilized Jars and Seal, Allow to Mature/Mellow For 2 to 3 Weeks in a Cool Dark Place. |
|
8
Done
|
After Opening Keep in the Fridge. |
