Sweet Hot Whiskey Mustard

Sweet Hot Whiskey Mustard My husband has been dying for me to post this mustard.  He calls it my “Home Run”

After I began making mustard, I had tried about 5 recipes for all very different types, but they were all whole grain mustard. 

I had this recipe standing by, but I kept passing over it because I hadn’t tried one that was “smooth” and to be honest, I was a bit put off by the fact that you started with prepared yellow mustard as it’s base.

I don’t know, it felt a little like cheating to me.

Finally I decided to go for it since it was so different from the rest I had already tried. I need to break out of my comfort zone.

It was instant love for both of us.   We both love sweet, honey-type mustards and this is along those lines, but with a nice kick to it.

I personally don’t like my condiments too spicy and this one toes the line, but the sweetness and other flavors give it such a wonderful taste, it redeems itself.

And the added bonus with this recipe is that it makes SO much.  I use 6 ounce jars to can my mustard and this made 10! But that is just fine, since when one of these is open, it disappears very quickly!

This is amazing on ham and turkey but is also fantastic as a dipping mustard with pretzels and crackers.


Interested in seeing some more interesting mustard recipes?

Try these: Irish Oktoberfest, Bourbon Brown Sugar, Roasted Garlic & Lemon and Cranberry.

Sweet Hot Whiskey Mustard
Yields 60
Write a review
  1. 2 cups jalapeno slices, fresh or canned
  2. 1 can (7oz) chipotle in adobo sauce
  3. 1 1/2 cup white vinegar
  4. 5 cups sugar
  5. 1 cup flour
  6. 1 tablespoon dry mustard
  7. 1 tablespoon turmeric
  8. 1 tablespoon chili powder
  9. 1 cup whiskey
  10. 2 1/2 cup prepared yellow mustard
  1. Prepare canner, jars and lids.
  2. Put jalapeno, chipotle and vinegar in to food processor and process until smooth.
  3. Pour into large pot.
  4. Combine sugar, flour, dry mustard, turmeric and chili powder in large bowl.
  5. Add 2 cups of prepared mustard and mix well.
  6. Pour into the pot with other mixture.
  7. Bring to a simmer and cook for about 20 minutes, stirring occasionally, until sugar is dissolved and it is well blended.
  8. Add whiskey and bring to a boil, stirring constantly.
  9. Stir in remaining 1/2 cup mustard.
  10. Ladle in to prepared jars leaving 1/4 headspace.
  11. Remove air bubbles, wipe rims and affix lids.
  12. Process in boiling water bath for 10 minutes.
  13. Let sit undisturbed for 24 to set.
From the Garden Table http://fromthegardentable.com/

18 Responses

  1. Holy guacamole, this sounds hot~ you’re sure it’s not? It sounds wonderful though, but I’m a wimp when it comes to heat~ love the idea of the whiskey!

  2. I started reading this thinking OMG, that would be hot even for me, but then I saw the amounts of the rest of the ingredients. I don’t know why, but it would never have even occurred to me to make mustard. This is awesome! Definitely pinning for future reference. I know what you mean about using the store mustard to make mustard. I feel the same way using purchased yogurt as a starter to make yogurt. :) [#PinItThurs]

    • Its funny because it just starts to get hot on the tongue and you think “Uh Oh!” and then it slowly fades away.
      They way I have now justified using the prepared mustard (besides the fact that this mustard is so delicious) is that it is only mustard powder and water as ingredients, makes me feel not so bad. Thanks for stopping by!

  3. Oh YES! I can’t wait to taste your Sweet Hot Whiskey Mustard. Hope you are having a great weekend and thanks so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. Wow! I was looking for a recipe I’d posted somewhere (couldn’t remember where) and came across this. So glad you like it! I tweaked and tweaked it and now it’s just delicious, isn’t it? It’s a huge hit with my family. I literally have to hide it when I make a batch. Love your packaging! I have a blot now as well about my life in Columbus, Ohio, and France. It’s at
    bon appetit!

    • Well let me personally thank you for this recipe! Out of all the mustard I make this is by far the best. Anyone who tries it absolutely loves it. My husband calls it “the home run of mustards! ” :)

  5. I just made this, and it tastes great. Question though: I followed the directions exactly, but the mustard bubbled over during processing. Can I reprocess?

    • First, yes you can reprocess. Second, there are a few reasons why bubble overs happen. The jars could’ve been too full. There should be 1/4″ of head space. There could have been too many air bubbles in the jar. Prior to processing, make sure and run a small spatula around the inside of each jar to get rid of any air pockets. You might need to top off a bit after you do this. It can happen if the mustard is processed too long (but this is not usually the case because it would have to be a reallllyyyy long time). It can happen because the top of the jar was sticky so the lid couldn’t adhere. Wipe each rim clean with a paper towel dampened with white vinegar. AND last it can happen because the rings weren’t tight enough. Make sure to rings are “fingertip” tight meaning you’ve turned until it grabs and tightens and then stop. Don’t turn it tight tight. Hope this helps! Bon appetit! Tess

Leave a Reply

Your email address will not be published. Required fields are marked *