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!
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I FINISHED MAKING THIS TODAY AND IT WAS AMAZING. very EASY AND QUITE DELICIOUS. I WILL BE MAKING THIS AGAIN AND AGAIN. tHANKS SO MUCH FOR THE RECIPE!
Wow! Delicious! I’ve been paying 12$ for a boutique hot whiskey mustard, and this is on par!
Thanks. It really is amazing how good it is!