How to make Wholegrain Mustard with Whisky | Rosie Makes Jam Recipes

Wholegrain Mustard with Whisky

A well-rounded flavour laced with your favourite whisky - makes a great gift ;)

Ingredients

Water
6 tbsp
Vinegar, Cider
6 fl oz
130 ml
Whisky,
any kind
5 fl oz
125 ml
Sea Salt
1 tbsp
Honey, runny
6 tbsp
Nutmeg,
Freshly grated
1 tbsp

Rosie's Ingredient Calculator

Mustard Seed, Yellow
Mustard Seed, Black
Water
Whisky

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.

Method

  1. Put the mustard seeds, water, cider vinegar and malt whisky into a bowl and mix
  2. Cover tightly and leave to soak overnight
  3. Next day, add the sea salt, honey and nutmeg and stir
  4. Process small batches in a food processor goblet until of the desired consistency
  5. Take a clean bowl and put each batch into it, then stir to make one even mix
  6. Spoon into clean jars, fill right to the top. And remove any air pockets with the tip of a knife before applying the lid
  7. Leave to mature for two to three weeks before eating
  8. This mustard will keep at room temperature for at least a year

How long will it take to make?

Preparation time:
10 mins
Cooking time:
15 mins
Total time:
25 mins
Soaking overnight
not included in total time

How much?

approx. 5-6 200gm jars

Look after it

store at room temperature out of strong sunlight

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator