Whiskey Mustard
  1. 1/2 cup Sue BeeĀ® Honey
  2. 1/2 cup yellow mustard seeds
  3. 1 tablespoon grated nutmeg
  4. 2/3 cup whiskey
  5. 2/3 cup cider vinegar
  6. 1/2-1 teaspoon cayenne
  7. 3 tablespoons flour
  8. 4 tablespoons water
  9. 1/2 cup black mustard seeds
  10. 1 tablespoon salt
  1. Grind the mustard seeds to a powder, I use a coffee grinder.
  2. In a ceramic or glass bowl mix the mustard powder with the water and leave for half an hour.
  3. Then add the flour with the cayenne (if using) mix well.
  4. Add Sue Bee Honey, vinegar, whisky, nutmeg, salt and mix until well blended.
  5. Cover and leave overnight.
  6. Next day: if it looks too dry add more honey, so far the times I made it it never looked too dry but sometimes too thin and I add another spoon of flour, the mustard will thicken a bit more the next weeks so keep that in mind.
  7. Pour into sterilized jars and seal, allow to mature/mellow for 2 to 3 weeks in a cool dark place.
  8. After opening keep in the fridge.
Sue Bee Honey http://www.suebee.com/