Whiskey Mustard

• 1/2 cup yellow mustard seeds
• 1/2 cup black mustard seeds
• 4 tablespoons water
• 3 tablespoons flour
• 1/2 - 1 teaspoon cayenne (optional) or 1/2-1 teaspoon chili powder (optional)
• 2/3 cup cider vinegar
• 2/3 cup whiskey
• 1/2 cup runny honey
• 1 tablespoon grated nutmeg
• 1 tablespoon salt

1. Grind the mustard seeds to a powder, I use a coffee grinder.
2. In a ceramic or glass bowl mix the mustard powder with the water and leave for half an hour.
3. Then add the flour with the cayenne (if using) mix well.
4. Add vinegar, whisky, honey, nutmeg, salt and mix until well blended.
5. Cover and leave overnight.
6. Next day: if it looks too dry add more honey, so far the times I made it it never looked too dry but sometimes too thin and I add another spoon of flour, the mustard will thicken a bit more the next weeks so keep that in mind.
7. Pour into sterilized jars and seal, allow to mature/mellow for 2 to 3 weeks in a cool dark place.
8. After opening keep in the fridge.

yellow mustard seeds, black mustard seeds, water, flour, cayenne, cider vinegar, whiskey, runny honey, nutmeg, salt

Taken from www.food.com/recipe/whiskey-mustard-63781 (may not work)