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 whiskey imparts a dry character on this delicious mustard.
- 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.