Game Day Provisions 101: Hot Whiskey Mustard

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The Condiments

Hot Whiskey Mustard

Hot Whiskey Mustard is simple to make & a small batch can be used for a variety of recipes. Use it when serving guests Mini Southern-Style Cuban Panini Sandwiches or add it to Party Cheeseburgers to pack a punch of bold flavor. The mustard elevates potato salad beautifully. 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 & plan to integrate it into a variety of fall entertaining party menus. 

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

The Basic Fundamentals

Cold liquids produce a hotter flavor while  yields a spicer condiment. Proceed according to your personal preference.

1/3 cup apple cider vinegar
3 Tbsp whiskey
2 Tbsp brown mustard seeds
2 Tbsp yellow mustard seeds
1 Tbsp brown sugar
1/2 tsp kosher salt
1/4 tsp turmeric
1/4 tsp garlic powder
1 Tbsp cold water

Combine the vinegar, the whiskey & 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 brown sugar, the salt, the turmeric & the garlic powder. Pulse the mixture until the seeds are crushed & well blended, about 3 to 4 minutes. Stop the food processor several times during the process & scrape down the bowl sides. Transfer to a glass container & stir in the water. Chill. Cure 48 hours before serving. Store in the refrigerator up to 3 months.

The Extra Point

Use the mustard to make a pungent chicken salad or add to salad dressings for a lovely kick.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Hot Whiskey Mustard

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

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. 

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
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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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