Food recipes
Whiskey Mustard
Whiskey Mustard Ingredients: mustard, prepared, yellow mustard, prepared, yellow water, bottled, generic wheat flour, white, all-purpose, unenriched spices, chili powder vinegar, cider alcoholic beverage, distilled, w...
Whiskey Mustard
Ingredients:
mustard, prepared, yellow
mustard, prepared, yellow
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, chili powder
vinegar, cider
alcoholic beverage, distilled, whiskey, 86 proof
honey
spices, nutmeg, ground
salt, table
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.
Ingredients:
mustard, prepared, yellow
mustard, prepared, yellow
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, chili powder
vinegar, cider
alcoholic beverage, distilled, whiskey, 86 proof
honey
spices, nutmeg, ground
salt, table
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.