Chief
12-07-2006, 07:00 PM
Reduce one whole 750 ml bottle of your favorite bourbon in a saucepan over medium heat. Be sure to ventilate the stove while the alcohol boils off of the liquor. I use Jack Daniels because it's cheap, and I won't insult the Barrel Proof Wild Turkey by doing anything other than sipping it...
Reduce until the remaining liquid measures about 1 cup. It should be nice and fragrant, and dark brown. Add 1/2 Cup Blackstrap Molassas and 1/2 Cup Dark Brown Sugar. Return to a boil. You just made a really nice, thick Jack Daniels sauce, simmer it for a minute to thicken it and melt the sugar, then we're going to thicken it with freshly ground mustard.
Prepare 1 Cup of Brown Mustard Seeds in a spice mill until well ground. Add all of the ground mustard all at once to the boiling liquid and stir well. Immediately add 1 Cup of a good quality Apple Cider Vinegar and return to a boil.
Stir the liquid constantly, over medium heat, until it reaches a boil tha cannot be stirred down. Reduce the heat to low, and simmer the mustard, stirring constantly to avoid scorching, until the hot mustard is smooth, and thick. This takes a lot of stirring, so get a good wooden spoon, and be prepared to spend a good 20 minutes at the stove. Mustard will burn if you don't keep it moving, and if you burn it it tastes like hell...
Taste, and adjust the seasoning to your individual preference for salt.
Spoon into clean, hot jars and seal. This should yield about three 1 Cup jelly jars. Refrigerate and allow the mustard to age for at least a month before using.
You can use this early, but it will be distinctly vinegary, and it will mask the Bourbon flavor. I also choose to add a couple of drops of liquid smoke toward the end of the simmer, when the mustard is good and thick, just to give a hint more flavor. Don't add it too soon, or you'll cook it right out of the mustard.
Don't cheap out on the seeds, either. It's worth a trip to Whole Foods just to get some good quality seeds, in bulk, at a reasonable price. Of course if you have the garden space, you could always grow your own mustard.
This stuff is killer on a roast beef sandwich. It ain't bad rubbed into a nice haunch of Elk or Venison before roasting or smoking at lower heat...
Enjoy!
Reduce until the remaining liquid measures about 1 cup. It should be nice and fragrant, and dark brown. Add 1/2 Cup Blackstrap Molassas and 1/2 Cup Dark Brown Sugar. Return to a boil. You just made a really nice, thick Jack Daniels sauce, simmer it for a minute to thicken it and melt the sugar, then we're going to thicken it with freshly ground mustard.
Prepare 1 Cup of Brown Mustard Seeds in a spice mill until well ground. Add all of the ground mustard all at once to the boiling liquid and stir well. Immediately add 1 Cup of a good quality Apple Cider Vinegar and return to a boil.
Stir the liquid constantly, over medium heat, until it reaches a boil tha cannot be stirred down. Reduce the heat to low, and simmer the mustard, stirring constantly to avoid scorching, until the hot mustard is smooth, and thick. This takes a lot of stirring, so get a good wooden spoon, and be prepared to spend a good 20 minutes at the stove. Mustard will burn if you don't keep it moving, and if you burn it it tastes like hell...
Taste, and adjust the seasoning to your individual preference for salt.
Spoon into clean, hot jars and seal. This should yield about three 1 Cup jelly jars. Refrigerate and allow the mustard to age for at least a month before using.
You can use this early, but it will be distinctly vinegary, and it will mask the Bourbon flavor. I also choose to add a couple of drops of liquid smoke toward the end of the simmer, when the mustard is good and thick, just to give a hint more flavor. Don't add it too soon, or you'll cook it right out of the mustard.
Don't cheap out on the seeds, either. It's worth a trip to Whole Foods just to get some good quality seeds, in bulk, at a reasonable price. Of course if you have the garden space, you could always grow your own mustard.
This stuff is killer on a roast beef sandwich. It ain't bad rubbed into a nice haunch of Elk or Venison before roasting or smoking at lower heat...
Enjoy!