Whiskey Mustard

Directions

1. 1
   Grind the mustard seeds to a powder, I use a coffee grinder.
2. 2
   In a ceramic or glass bowl mix the mustard powder with the water and leave for half an hour.
3. 3
   Then add the flour with the cayenne (if using) mix well.
4. 4
   Add vinegar, whisky, honey, nutmeg, salt and mix until well blended.
5. 5
   Cover and leave overnight.
6. 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. 7
   Pour into sterilized jars and seal, allow to mature/mellow for 2 to 3 weeks in a cool dark place.
8. 8
   After opening keep in the fridge.