Maker's Mark Honey Mustard

Sometimes kitchen experiments don't turn out and sometimes they do and they are delicious! And this recipe for Maker's Mark Honey Mustard is proof of the delicious part! This is also a story of frugality, or "what will I do with all those mustard seeds, from those spice jar sets?"

The mighty mustard seed!

Many years ago I purchased three matching spice racks for my kitchen, they were found on a clearance sale. Those spice racks were pre-filled with assorted herbs and spices, but honestly, having been bought on clearance I knew that the more delicate herbs and spices in each jar would in fact be stale and need to be emptied directly into the trash. I normally keep only small amounts on hand, enough for no more than a year, as the quality begins to decline over time.  

Making a jar of mustard seemed like a good idea...

Each spice jar was opened. And to be sure, all of the herbs and spices were given the sniff test for freshness before being emptied into the trash. Everything except the three jars of mustard seeds. They still smelled pungent! But I have to be honest, I don't need three jars of mustard seeds in my spice rack...and being the frugal soul that I am, there was only one thing to do, make a jar of mustard. Now the fact that I had never made a jar of mustard before, simply did not enter my head.

Adventure in the kitchen, once again!

Making mustard was going to be an adventure! Mostly because I had never made mustard from scratch. So I made notes on what I did, along the way. Which honestly is what I always do when creating and developing any recipe in the kitchen. That way when it turns out delicious like this recipe did, I can make it again. And boy-o-boy, was this batch a hit! This Maker's Mark Honey Mustard is a favorite of both my husband and my son-in-law. It goes well anywhere mustard is invited! Plus mustard is so easy to make...oh and yes, it is delicious!

Only three preparation steps for a jar of delicious mustard...

I have to be honest, this recipe makes a lot! However any mustard recipe is easy to cut in half or even thirds. But a jar of homemade mustard also makes a great gift, and my guess is, you have some folks that will enjoy this mustard as much as our menfolk here did. Unfortunately I did not get many photographs, but the process really is so simple. The three steps are soak the mustard seeds, the next day buzz everything together in the food processor, and lastly let it mellow in the fridge.  Let's make some mustard!

Ingredients needed for this recipe:

• mustard seeds
• Maker's Mark Whiskey
• apple cider vinegar
• salt 
• Thyme
• honey

You will also need the following:

• measuring spoons
• measuring cup
• medium sized glass mixing bowl
• Food Processor
• Storage jar with lid

Now we are ready to get started!

Maker's Mark Honey Mustard
by the seat of my pants!

UPDATED: 05.04.2025

1 1/2 c mustard seeds
1/2 c Maker's Mark Whiskey
2/3 c water
2/3 c apple cider vinegar
2 t salt
1 T & 1 t Thyme 
3/4 c honey

Combine the mustard seeds and the Maker's Mark in the glass mixing bowl. and let sit overnight for the mustard seeds to absorb the Maker's Mark . 

The next day, add the mustard seed mixture and all of the remaining ingredients to the bowl of the food processor. 

Process until smooth, with a slight bit of texture. 

Scrape mustard into a quart jar, cap, and store in the back of the refrigerator for 30 days. 

Taste frequently and enjoy when the mustard has mellowed to your own liking. 

Storage options for Maker's Mark Honey Mustard. Store in the refrigerator until gone. While I have never frozen mustard, on a personal note I have never had it go bad in my refrigerator. 

UPDATE:  For your convenience, a "copy and paste" version of Maker's Mark Honey Mustard has been included below. 

You may also enjoy: 

Broken Olive Antipasto Relish.

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Maker's Mark Honey Mustard

by the seat of my pants!

UPDATED: 05.04.2025

1 1/2 c mustard seeds
1/2 c Maker's Mark Whiskey
2/3 c water
2/3 c apple cider vinegar
2 t salt
1 T & 1 t Thyme 
3/4 c honey

Combine the mustard seeds and the Maker's Mark in the glass mixing bowl. and let sit overnight for the mustard seeds to absorb the Maker's Mark . 

The next day, add the mustard seed mixture and all of the remaining ingredients to the bowl of the food processor. 

Process until smooth, with a slight bit of texture. 

Scrape mustard into a quart jar, cap, and store in the back of the refrigerator for 30 days. 

Taste frequently and enjoy when the mustard has mellowed to your own liking. 

Storage options for Maker's Mark Honey Mustard. Store in the refrigerator until gone. While I have never frozen mustard, on a personal note I have never had it go bad in my refrigerator. 

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