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Wednesday, November 1, 2023

Maker's Mark Honey Mustard

Sometimes kitchen experiments don't turn out and sometimes 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?"


The mighty mustard seed!

Many years ago I purchased three matching spice racks for my kitchen 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 spice in each jar would in fact be stale and need to be emptied directly into the trash. I normally keep small amounts of herbs and spices 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. All of the herbs and spices were given the sniff test for freshness before being emptied into the trash. Everything except the mustard seeds. They still smelled pungent! But I have to be honest, I don't need three jars of mustard seeds on 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 adventure! Mostly because I had never made mustard from scratch before. So I took notes 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 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! Plus mustard is so easy to make...

Three little steps for a jar of delicious mustard...

I have to be honest, this recipe make a lot! However any mustard recipe is easy to cut in half or even thirds. But it also makes a great gift, and my guess is, you have some folks that will enjoy this mustard as much as the menfolk here did. Unfortunately I did not get many photographs, but the process is so simple, simply soak the seed, and then buzz everything 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: 11.02.2023

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. 


Maker's Mark Honey Mustard, delicious and makes a great gift.

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: 


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Printable "copy and paste" version:


Maker's Mark Honey Mustard

by the seat of my pants!
UPDATED: 11.02.2023


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. 

~~~~


Would you like to comment?

  1. i love making my own mustard, and i make 2 or 3 batches per year for hubby, as he loves it on his sandwiches. i add honey and basil and sun-dried tomatoes. so satisfying isn't it to make your own?
    cheers
    sherry

    ReplyDelete
    Replies
    1. I agree, homemade mustard is great! Thanks for stopping by, I appreciate it.

      Delete
  2. Thank you Melynda for sharing this incredible post with us at #263 SSPS Linky.

    ReplyDelete
  3. I'm super impressed that you've made mustard! I don't like yellow mustard at all--this sounds so much better! Visiting from Crazy Little Lovebirds linkup.

    ReplyDelete
    Replies
    1. Jennifer sometimes I jump in before I know better, LOL! But this did turn out delicious!

      Delete
  4. I sent this to a friend who I think might have mentioned this whiskey one time, but maybe I'm wrong.

    ReplyDelete
  5. I love Maker's Mark!! In mustard? Perfect! Thanks for sharing at the What's for Dinner party - hope your week has been great and we see you again tomorrow!

    ReplyDelete

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