The Whiskey Reviewer A World of Whiskey, Poured Every Weekday
By Richard Thomas
After sampling a variety of store-bought whisky mustards, I finally decided to try making my own. A lot of those whisky mustards were of the sweet variety, so this one is adapted to make it spicy.
Ingredients
1/2 cup yellow mustard seeds
1/2 cup black mustard seeds
1 tbsp cayenne pepper
1bsp salt
2/3 cup cider vinegar
2/3 cup whisky
1/4 cup honey
Flour
Mix the mustard seeds and grind them in a mortar and pestle. If you have an electric or manual grinder, such as a coffee grinder, you could use that as well, but your mustard won’t turn out as grainy as I like mine. Combine the ground mustard with 4 tbsp of water, and leave to soak for at least half an hour.
Add 3 tbsp of flour plus the cayenne pepper and mix thoroughly. Then add the whisky, cider, honey and salt and stir that in as well.
Cover the mixture and leave overnight. Transfer into a sterilized jar, seal the cap onto the jar, and put the mustard onto the shelf in a cool, dark place to cure for two to three weeks before using. After opening the jar back up, keep it in the refrigerator.
In terms of what whisky to use, that depends on your style of mustard. If you are going for spicy, choose something woody (like Famous Grouse). If you prefer a sweet mustard, choose a whisky with some malty honey flavors in itt.
Interesting recipe. Flour is the only ingredient that would make it require refrigeration.