Rye and Brown Sugar Mustard
A bold homemade mustard with rye whiskey, cider vinegar and dark brown sugar for a tangy, slightly sweet spread with real depth.
Prep 10 min · Total 44 hr 10 min · Makes about 2 cups
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
- Combine the mustard seeds, water, vinegar, and rye whiskey in a small bowl. Cover the bowl and leave it at room temperature overnight so the seeds can soften.
- Pour the soaked mustard seed mixture into the jar of a blender. Add the sugar, turmeric, and salt.
- Blend until the mustard is smooth.
- Spoon the mustard into an airtight container, then refrigerate it for 1 to 2 days before using.