Hot Whiskey – Mustard

Summary

Ingredients

• 60 g mustard seeds, yellow
• 60 g mustard seeds, brown
• 4 tablespoon water
• 155 ml vinegar (apple cider vinegar)
• 155 ml whiskey
• 125 ml honey
• 0.5 tablespoon ½ nutmeg
• 1 tablespoon salt
• possibly yellow and brown mustard seeds, each additional 60 g

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Instructions

1. Grind brown and yellow mustard seeds in a coffee grinder or blender. Mix the powder with the water in a bowl and let it swell for about 30 minutes. Put the mustard mixture, vinegar, whiskey, honey, nutmeg and salt in the blender and blend until you have a smooth paste. If the mustard is too dry, add a little more honey.
2. If the mustard is to be grainy, add the additional 60 g each of brown and yellow mustard seeds and mix again briefly until the grains are crushed but not finely ground.
3. Cover and let stand overnight. Moisten with a little honey if necessary. Fill into sterilized jars and close airtight. Let ripen in a cool place for about 3 weeks.
4. Keep in the refrigerator after opening. Tastes great e.g., roast beef.