Active Time
N/A
Total Time
15 MIN
Yield
Serves : Makes about 1 1/4 Cups

Chef Erick Harcey cures all of his own charcuterie and serves it with this bold, slightly sweet mustard. He uses his favorite local coffee, Dogwood espresso. Slideshow: More Great Party Dip Recipes to Try

How to Make It

Step 1    

In a small skillet, toast the mustard seeds over moderate heat until they just start to pop, about 3 minutes.

Step 2    

In a blender, combine the toasted mustard seeds with both mustards and the molasses, espresso, honey, oil, vinegar and whiskey. Blend until smooth with some specks of seeds still visible. Season with salt. Scrape the mustard into a bowl and serve with cured meats and pretzels.

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