Saturday, January 4, 2014

Maker's Mark Mustard

1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/2 cup white wine vinegar
1/4 cup bourbon
2 to 3 tablespoons brown sugar
1/2 teaspoon sea salt
To prepare mustard seeds: In small bowl, combine yellow mustard seeds, brown mustard seeds, vinegar and bourbon. Cover. Let cure at room temperature for 2 to 3 days.
To make mustard: In blender or food processor, combine mustard-seed mixture, brown sugar and salt. Process to desired consistency.

  • Mmmmm!  Sorry we used up your Maker's, Tony, but this is a pretty good use for it.
  • Source
  • See the recipe source for a news article with some other recipes as well, including a yellow ballpark mustard that looks really good.  Reprinted below just in case the article disappears, but not yet tried.


Don't let the bright-yellow color fool you. Thanks to mustard powder and hoppy beer, this condiment packs a spicy punch. Swipe this stuff on your next grilled hot dog and don't look back.

Makes 1 pint.

1/2 cup mustard powder
1 cup hoppy beer (see shopper's note)
1/4 cup water
1 1/2 teaspoons turmeric
1 egg
1 teaspoon sea salt
2 teaspoons cornstarch
1 teaspoon lemon juice
2 teaspoons sugar

To prepare mustard powder: In small metal bowl, whisk together mustard powder, beer, water and turmeric until smooth. Cover. Chill overnight.

To make mustard: Bring saucepan with 1 inch of water to a simmer. To mustard-powder mixture, add egg, salt, cornstarch, lemon juice and sugar. Whisk to blend. Place bowl over simmering water. Cook, whisking continuously, for 5 minutes or until mixture starts to thicken. Immediately remove from heat.  I used an India pale ale.

No comments: