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 

Chef Erick Harcey
Erick Harcey

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Recipe Summary test

total:
15 mins
Yield:
Makes about 1 1/4 Cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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