This recipe appears in:Sauced: Rye and Brown Sugar Mustard
The spicy and bitter bite of homemade mustard is lessened by brown sugar, while rye whisky imparts a dry character on this delicious mustard.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
- 1/2 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 1/2 cup water
- 1/2 cup rye whiskey
- 1/3 cup cider vinegar
- 1/2 cup dark brown sugar
- 1/2 teaspoon turmeric
- 1 teaspoon Kosher salt
Place mustard seeds, water, vinegar, and rye whiskey in a small bowl. Cover and let soak at room temperature overnight.
Transfer mustard seed mixture to jar of blender. Add in sugar, turmeric, and salt. Process until smooth. Transfer to an airtight container and let rest in refrigerator for 1 to 2 days before use.