This hot and spicy homemade Scottish mustard is spiked with the taste of whisky. Perfect with everything from steak to burgers, sausages to a cheese toastie too.
Scotch Whisky Mustard
Mustard puts a bit of heat and spice into all sorts of things from your traditional Christmas baked ham to grilled cheese sandwiches and my Highlander Mustard is no exception.
With a wee dash of whisky it will add that bit of Scottish style to your foodie gifts this Christmas.
If you have never thought about making your own mustard before fear not it is extremely easy and once you’ve got the hang of it you won’t be buyuing those ready made jars in the supermarket ever again.
What is mustard?
Did you know that mustard goes way back to Roman times. They would mix unfermented grape juice (called must) with ground seeds called sinapis (mustard seeds) and would call the condiment mustum ardens which translates as burning must.
Over the years has come to be known as mustard. How’s that for a history lesson!
Anyways back to my Highlander Whisky Mustard which I wrote for my book A Wee Taste Of Scotland which is packed with Scottish themed party food ideas (the perfect prezzie for foodie friends who like holding parties!).
All you need for this recipe is mustard seeds (available from supermarkets and health food shops), chilli flakes, cider vinegar, whisky (of course, this is a Scottish recipe and it would be rude not to!), grated nutmeg and runny honey plus water and a wee pinch of sea salt.
It’s a no-cook recipe!
There is no actual cooking involved which is great, it is a mix and wait overnight recipe then add the other ingredients and spoon into sterilised jars sort of thing. More kitchen crafting than cooking. Label your jars and your Highlander Mustard is all ready to pack into your Christmas hampers.
Highlander Scotch Whisky Mustard
- 225 g mustard seeds
- 1/2 tsp dried chilli flakes
- 100 ml cider vinegar
- 2 tbsp whisky
- 2 tbsp water
- 4 tbsp runny honey
- 1/2 tsp grated nutmeg
- 1 tsp sea salt
- Mix mustard seeds, chilli, water, whisky and vinegar, cover and set aside overnight or better still for 24 hours
- Add honey, nutmeg and salt then blitz half of the mixture in food processor
- Mix in the rest so that you have a good mix of rough and smooth together
- Spoon into sterilised jars and seal