Maker's Mark Honey Mustard

Sometimes kitchen experiments turn out delicious! And this recipe for Maker's Mark Honey Mustard is proof! This is a story of frugality, or "what will I do with all those mustard seeds?"

When you get to purchase matching spice racks for your kitchen on clearance, that's a pretty good day. The spice racks were pre-filled with assorted herbs and spices, but honestly, having been bought on clearance I knew that the spice in each jar would be emptied directly into the trash. No disappointment on my part. 

Each jar was opened. The herbs and spices were given the sniff test for freshness before being emptied into the trash. All went to the trash, except for the mustard seeds, the mustard seeds still smelled pungent! When emptied, all the little jars of mustard seeds filled a small bowl. Being frugal, there was only one thing to do, make a jar of mustard to enjoy...

Mustard making is an adventure, but I always take notes along the way. That way when it turns out delicious like this batch did, I can share the recipe. And boy-o-boy, this batch was a hit! This Maker's Mark Honey Mustard is a favorite of both my husband and my son-in-law. It is delicious, and goes well anywhere mustard is invited! My guess is, you have some folks that will enjoy this mustard too...

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
• Food Processor
• Storage jar with lid

Now we are ready to get started!

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

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 a small container and let sit overnight for the seeds to absorb the alcohol. 

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 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. 

#wholefoodingredients

#scratchmadefoodforyourfamily

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