Rye and Brown Sugar Mustard Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Aug. 09, 2018
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Photographs: Joshua Bousel

The spicy and bitter bite of homemade mustard is lessened by brown sugar, while rye whiskey imparts a dry character on this delicious mustard.

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Recipe Facts

Active: 5 mins
Total: 0 mins
Makes: 1 1/2 cups

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Ingredients

  • 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

Directions

  1. Place mustard seeds, water, vinegar, and rye whiskey in a small bowl. Cover and let soak at room temperature overnight.

  2. 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.

Special equipment

Blender

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