bits and pieces

Wednesday, July 18, 2012

Homemade Honey Bourbon Mustard

bourbon-y  honey goodness.
Update - this post was down for several days due to my little brother accidentally erasing it while trying to sneak in words about me being ugly, having a beard, and an inclination to trolls. Sorry for the delay. 

Bourbon! BOURBON! I love bourbon. I like it in drinks and I like it in foods. On which note we have 2 bottles currently, so it's going in everything. Except my mouth since I decided to not drink anything for a month. Weird. And mostly a bummer.

Now I live in Saskatchewan, complete and total middle of North America. I should probably stop saying 'now' since I've been here over a full calendar year by now. Anyway - living in the middle of everywhere/nowhere also means I live where they grow TONS of mustard. TOOOONS of mustard. Saskatchewan is home to lots of bounty - such as mustard, cumin, wild shrooms and wild rice! In fact there is so much mustard that some ingenious folks in Regina have started a mustard festival!

And let me tell you - making mustard is stupid easy. It's worth making just because of how easy it is. Honestly. Plus as long as you're not teetotaling like me, you'll get to drink the bourbon while you make it!

1/2 cup of mustard power
3 tbsp yellow mustard seeds
3 tbsp black mustard seeds (these will make it spicier! you can use more yellow/brown if you aren't down with the spice)
3 tbsp apple cider vinegar
1/2 cup water/wine/water and a little more bouuuuuuuubon
2 tbsp honey
2 tbsp bourbon
2 tsp salt

other things you will need:
frying pan (optional)
mortar pestle/spice grinder
jar or something for your mustard

  1. toast your mustard seeds in a pan for a minute or two until they pop a little or start to look toasted. 
  2. Give them a good few pounds with your pestle or a few pulses with your spice grinder. You want to break up SOME of the mustard seeds but not all of them. The broken mustard seeds will react with the water and make it mustard-y. 
  3. Put your mustard powder, salt, and mustard seeds all in your bowl. If you're using honey - add your honey here! 
  4. Add the water. Interesting fact - the intensity of your mustard will depend on the temperature of your water. If you use a hot water it will basically 'exhaust' the mustard so you'll end up with a milder mustard. If you use a cold water, it'll leave room for more mustard-y goodness. 
  5. After the water, let it sit for 10-15 minutes. 
  6. Mix in your vinegar and bouuuurbon. Put it in your jar. Try it. YOWZA! Don't worry - mustard needs time to mellow. In fact you can give it as much time as you want - like honey, mustard is reputed to never actually go bad. But you don't have to leave it for an eternity - a day or so will do.  

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