I saw this recipe the other day over on my friend, The Duchess of Cansalot’s page, and I knew I just had to try it. I’d already made Spicy Brown Mustard and Oktoberfest Beer Mustard, so this was a “must make” to add to the collection.
Bourbon, brown sugar and mustard seeds all combine in this tangy, sweet, spicy, with a bite mustard.
Did you know? Mustard is a condiment made from the seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, B. nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The tastes range from sweet to spicy.
Commonly paired with meats, sushi, pizza, breads, potatoes, and cheeses, mustard is a popular addition to sandwiches, salads, steaks, tofu, yogurt, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades; as a cream or a seed, mustard is used as a condiment and in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world.
The Romans were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice, known as “must,”with ground mustard seeds (called sinapis) to make “burning must,” mustum ardens — hence “must ard.” A recipe for mustard appears in Apicius (also called De re coquinaria), the anonymously compiled Roman cookbook from the late 4th or early 5th century; the recipe calls for a mixture of ground mustard, pepper, caraway, lovage, grilled coriander seeds, dill, celery, thyme, oregano, onion, honey, vinegar, fish sauce, and oil, and was intended as a glaze for spit-roasted boar. (source: Wikipedia)
1 cup bourbon
½ cup water
1 cup brown mustard seeds
½ cup cider vinegar
6 Tbs. dry mustard powder
1 cup lightly packed brown sugar
1/4 cup raw local honey