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.
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3 tablespoons black mustard seeds
1/2 cup Dijon mustard
1/4 cup hot English mustard, such as Coleman’s
2 tablespoons blackstrap molasses
2 tablespoons brewed espresso
2 tablespoons honey
2 tablespoons vegetable oil
2 teaspoons rice vinegar
1 teaspoon whiskey
Cured meats, for serving
How to Make It
In a small skillet, toast the mustard seeds over moderate heat until they just start to pop, about 3 minutes.
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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