I have made so many different sauces in my life I flat-out can’t remember half of them. From the classic French sauces to mayonnaise to a basic ketchup, I’ve made ’em. But I’ve never made mustard. Until today.

I don’t know what kept me – I have loved mustard since forever. We always have at least a half-dozen – usually more – different mustards in the ‘fridge at any given moment, from traditional yellow to dijon, spicy brown – and then the off-the-wall ones from local shops or spiced with chipotles, garlic, hot/sweet/honey… they are there.

A while back a friend of Victor’s sent him a recipe for a beer mustard. I was intrigued. I sent off for some mustard seeds and the rest, as they say, is history. The beer mustard didn’t turn out – methinks my beer was old – but I thought it out, did a bit of research, and decided there just isn’t anything that can’t be done with some mustard seeds and a bit of vinegar!

I thought a nice Irish Whiskey mustard would be a good start – and I was right!  It’s smokin’!  I used a combination of yellow and brown seeds. Yellow are milder and brown are hotter.

The seeds need to soak in the liquid for a day or two, so plan accordingly.



These are the seeds after soaking two days. The mustard came out just a tad thinner than I would have liked, so I’ve adjusted the liquid a bit in the recipe, below.

Irish Whiskey Mustard

  • 2/3 cup yellow mustard seeds
  • 1/3 cup brown mustard seeds
  • 1 cup white wine vinegar
  • 1/2 cup water
  • 1/3 cup Irish Whiskey
  • 1/2 cup brown sugar
  • 1 tsp salt

Place mustard seeds, water, vinegar, and Irish whiskey in a non-reactive bowl and cover with a tea towel. Let sit at room temperature about 2 days.

Blend mixture in a blender with the brown sugar and salt until smooth.

I have no idea how long it will last in the ‘fridge, but it should have a pretty hefty shelf-life…

Fresh mustard is hot. It loses its heat over time. Enjoy it as it is or try a mustard cream sauce… Or add it to your favorite dishes.

Just enjoy it. And then make more.

I bought my mustard seeds at Atlantic Spice Co on Cape Cod. It’s where I buy all my spices.

I may never buy mustard, again. This is too easy and too much fun!