Hot Whiskey – Mustard
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Keep in the refrigerator after opening. Tastes great e.g., roast beef.
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