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Apricot-Bourbon Mustard

Serves: Makes 2⅔ cups

Ingredients:

  • ⅔ cup yellow mustard seeds
  • 1 cup bourbon, such as Maker’s Mark
  • ⅔ cup water
  • ⅔ cup packed chopped dried apricots
  • 4 tablespoons cider vinegar
  • 4 tablespoons honey
  • 1 tablespoon kosher or sea salt


Procedures:

Do you have a Dagwood-style sandwich maker on your gift list, one of those friends or a family member who loves nothing more than raiding the refrigerator and making a mile-high sandwich layered with meats and cheese and smeared with mayonnaise and mustard? This is the perfect gift—a unique homemade mustard blending the sweetness of dried apricots steeped in bourbon with the bright bite of whole mustard seeds.

Put the mustard seeds in a medium bowl and pour in 2/3 cup of the bourbon and all the water. Soak the mustard seeds overnight or for up to 24 hours.

At least 1 hour before you plan to make the mustard, put the apricots in a bowl and pour in the remaining 1/3 cup bourbon. Macerate the apricots until most of the bourbon is absorbed (the apricots need to soak for a minimum of 1 hour, or you can start soaking them at the same time you prepare the mustard seeds).

Before making the mustard, wash the jars and lids in hot, soapy water and dry thoroughly. Alternatively, run the jars through the regular cycle of your dishwasher.

To make the mustard, first strain the mustard seeds, reserving the soaking liquid. Set aside the mustard seeds.

In a food processor fitted with the metal blade, combine the apricots, any unabsorbed bourbon remaining in the bowl, cider vinegar, honey, and salt. Purée until almost smooth. Add the mustard seed soaking liquid and continue to purée until smooth. Add the mustard seeds and process until about half of the seeds are cracked and the others are incorporated but still whole.

Evenly divide the mustard among the prepared condiment jars, leaving ½ inch headspace. Wipe the rims clean and secure the lids. Label and refrigerate for at least 2 weeks to allow the flavors to develop and mature.

by Sur La Table & Andrews McMeel Publishing

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