Loaded Green Apple Mustard

• 6 tbsp mustard seeds (I used mostly brown with a few yellow)
• 2/3 cup green apple flavoured rum
• 1 tbsp dry mustard powder
• 1/4 tsp salt
• 1 tbsp cider vinegar
• 2 tbsp golden yellow sugar
• 1/2 cup water

1. Combine mustard seeds and rum in a jar and let soak overnight.
2. Pour mixture into a food processor and add salt, cider vinegar, sugar and water.
3. Pulse until desired consistency is reached and pour back into jar.
4. Let mixture set for at least two days before serving.

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Balsamic Mustard

• ¼ cup yellow mustard seeds
• ¼ cup brown mustard seeds
• ½ cup water
• ⅓ cup balsamic vinegar
• 4 tbsp rice vinegar
• 2 tbsp golden yellow sugar
• 1 tsp salt
• 1 garlic clove, minced

1. Grind seeds in a spice grinder or blender until mostly powdered (you still want some seedy bits).
2. Add all ingredients to a jar, stir, and let sit unrefrigerated for 3-4 hours.
3. Put mixture into a food-processor or blender and mix until smooth.
4. Put mixture in a glass jar and refrigerate.
5. Wait 2-3 days before serving.

from http://www.food.com/recipe/balsamic-mustard-386563

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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.

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