Peppercorn or malt whisky mustard
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Teacup white mustard seed | |
| 6 | tablespoons | Cold water |
| 2 | Fluid ounces cider vinegar | |
| 2 | Fluid ounces sweet cider; up to 3 | |
| 2 | tablespoons | Honey |
| 1 | Teacup white mustard seed | |
| 1 | Teacup black mustard seed | |
| 6 | tablespoons | Cold water |
| 6 | Fluid ounces white wine or cider vinegar | |
| 1 | small | Jar (1 1/2 oz) or tin of green or black peppercorns; drained |
| 1 | tablespoon | Sea salt |
| ½ | teaspoon | Fresh grated nutmeg |
| Big pinch mixed spice | ||
| 5 | Fluid ounces malt whisky* | |
| 1 | tablespoon | Sea salt |
| 6 | tablespoons | Honey |
| 1 | tablespoon | Fresh grated nutmeg |
Directions
PEPPERCORN MUSTARD
MALT WHISKY MUSTARD
*Or rum, brandy, bourbon, or Southern Comfort Grind the mustard seeds in a clean coffee grinder. Put them in a glass or ceramic bowl, stir in the water and leave about 10 minutes.
Then mix in the rest of the ingredients with a wooden spoon. If the mixture seems too dry add more liquid. It should be moist but not running. Cover the bowl and leave overnight. Pack into clean, dry, small pots or jars. Seal with plastic-lined lids or with clean corks.
Keep at least 2 weeks before opening.
Note: The authors mention that the mustards need time to mellow.
They are acrid-tasting at first but mellow in a few weeks and won't spoil with age. If the mustards dry out, they can be revived by adding wine, vinegar or oil.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 02-19-95