My F&W
quick save (...)

Charcuterie with Homemade Mustard

  • TOTAL TIME: 15 MIN
  • SERVINGS: 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.

  1. 3 tablespoons black mustard seeds
  2. 1/2 cup Dijon mustard
  3. 1/4 cup hot English mustard, such as Coleman’s
  4. 2 tablespoons blackstrap molasses
  5. 2 tablespoons brewed espresso
  6. 2 tablespoons honey
  7. 2 tablespoons vegetable oil
  8. 2 teaspoons rice vinegar
  9. 1 teaspoon whiskey
  10. Sea salt
  11. Cured meats, for serving
  1. In a small skillet, toast the mustard seeds over moderate heat until they just start to pop, about 3 minutes.
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.