Wednesday, March 2, 2011

Whiskey Mustard

  • 1/2 cup yellow mustard seeds
  • 1/2 cup brown mustard seeds
  • 2/3 cup cider vinegar
  • 2/3 cup whiskey
  • 1/2 tsp cayenne pepper
  • 1/2 cup runny honey
  • 1 tbsp grated nutmeg
  • 1 tbsp mustard powder
  • 1 tbsp salt
  1. pulse ½ cup of yellow and ½ cup of brown in a spice grinder, leaving some chunky bits.
  2. Add the ground seeds, cider vinegar and whiskey. Sitr and let sit for at least four hours or overnight.
  3. Puree in blender until thickened.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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