Peppercorn Or Malt Whisky Mustard Recipe

Peppercorn Or Malt Whisky Mustard Recipe

Yield: 1 batch
Recipe by luhu.jp

Ingredients:

PEPPERCORN MUSTARD
1: Teacup white mustard seed,
1 small: Jar, (1 1/2 oz) or tin of
6 tbsp: Cold water,
-green or black peppercorns,
2 Fluid ounces: cider vinegar,
-drained,
2 Fluid ounces: sweet cider,
1 tbsp: Sea salt,
-up to 3,
1/2 tsp: Fresh grated nutmeg,
2 tbsp: Honey,
Big pinch mixed spice,

MALT WHISKY MUSTARD
1: Teacup white mustard seed,
5 Fluid ounces: malt whisky*,
1: Teacup black mustard seed,
1 tbsp: Sea salt,
6 tbsp: Cold water,
6 tbsp: Honey,
6 Fluid ounces: white wine or,
1 tbsp: Fresh grated nutmeg,
-cider vinegar,

Directions:

*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 wont
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


Source from luhu.jp