Cooking Classics: Hot Moonshine Mustard

Hot Moonshine Mustard By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Game Day Entertaining Tailgating Recipes TV Cooking Personality Southern Hostess Southern Entertaining Editorial Director Digital Culinary Photo Journalist Football Food Alabama & Auburn Tailgating Birmingham AlabamaCooking Classics

The Technique

Hot Moonshine Mustard

Once you prepare mustard from scratch, it’s bound to become a staple in your kitchen. It’s simple to make & a small batch can be used for a variety of recipes. Beyond sandwiches & pub-style cheeseburgers, homemade mustard is delicious when folded into chicken salad & potato saladHot Moonshine Mustard offers a pungent, spicy kick well worth your attention. Prepared with a combination of seeds, brown offers bold flavor while the yellow tames. Vinegar acts to preserve the notes while cold & warm liquids produce the heat level. Crushing the seeds introduces bitterness so a little sugar can be added to mellow the blend. Allow the mustard to cure several days before using for the best flavor. Learn how to make homemade mustard from scratch by following my valuable pointers. 

Hot Moonshine Mustard By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Game Day Entertaining Tailgating Recipes TV Cooking Personality Southern Hostess Southern Entertaining Editorial Director Digital Culinary Photo Journalist Football Food Alabama & Auburn Tailgating Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickHot Moonshine Mustard
makes 3/4 cup

1/3 cup white vinegar
3 Tbsp moonshine
2 Tbsp brown mustard seeds
2 Tbsp yellow mustard seeds
1 Tbsp sugar
1/2 tsp celery salt
1/4 tsp turmeric
A pinch of allspice
1 Tbsp cold water

Combine the vinegar, the moonshine & the mustard seeds in a small bowl. Cover & let stand at room temperature 24 hours. Place the mustard seed mixture in a food processor. Add the sugar, the celery salt, the turmeric & the allspice. Blend on Low 1 minute. Stop to scrape down the bowl sides. Blend on High 3 to 4 minutes or until the seeds are crushed & the mixture becomes a paste. Add the water to thin the mustard. Transfer to a glass container. Cover & chill. Cure 48 hours before serving. Store in the refrigerator up to 3 months.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Hot Moonshine Mustard

Cold liquids produce a hotter flavor while warm yields a more tame condiment. Proceed according to your personal preference. The moonshine adds a fiery element. Water may be substituted, if desired. 

Hot Moonshine Mustard By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Game Day Entertaining Tailgating Recipes TV Cooking Personality Southern Hostess Southern Entertaining Editorial Director Digital Culinary Photo Journalist Football Food Alabama & Auburn Tailgating Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

 The mustard seeds will need to be soaked in order to soften them before blending with the remaining ingredients. Allow 24 hours of stand time before preparing the recipe. When blending the ingredients in the food processor, stop the machine several times & scrape down the bowl sides using a rubber spatula to incorporate them better. Add a little cold or hot water to thin the condiment if necessary. 

The Tune
“All The Things You Are” Ella Fitzgerald

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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