Maker's Mark Mustard

Submitted by Sam_I_Am.

This made for a great, spicy mustard, and it was way easier than I thought. I'm a spicy mustard fan, and I think this recipe would multiply pretty well; maybe I'll start canning my own mustard instead of buying it!

• 1/2 C Bourbon
• 1/2 C Water
• 1 C Cider Vinegar
• 1 Shallot
• 2 cloves Garlic
• 1/2 C Brown Sugar
• 1 t Salt
• 1/2 t Cinnamon
• 1/4 t Allspice
• 1 pinch Turmeric
• 1/4 C Yellow Mustard Seeds
• 1 T Black Mustard Seeds
• 1/4 C Mustard Powder

You might notice that Knob Creek will be playing the part of "Maker's Mark" in tonight's performance. It was all I had around, but I sure wasn't going to call it "Knob Creek Mustard"; that's not nearly as alliterative. :)

Put all but the three mustards in a pot on medium heat, and reduce by half.

Remove from heat and mix with the mustards and steep for a couple hours. It'll thicken considerably over this time.

Puree with a stick blender to desired consistency. Again, it'll keep thickening over time. Just add water (or bourbon!) if it gets too thick.

Allow to meld in the fridge for 3+ days before using.