Giveaway: Honey Bourbon Mustard

Honey Bourbon Mustard- Putting Up with Erin Honey Bourbon Mustard- Putting Up with Erin

It’s that time of year again when warm boozey concoctions featuring bourbon return! For several reasons, mainly just because I think seeing a girl drinking whiskey at a bar is badass, around this time last year I discovered my newfound glory of whiskey tasting. At the time, a friend of mine was also super interested in learning more about whiskey, so we took it upon ourselves to learn through “experience”, which if you can imagine went REAL well… We started off by buying a different 5th every week beginning with the big name, mid-shelf whiskeys. I really wish I would have made a list of what I liked and what I really didn’t, but after the end of our binge season I found myself really enjoying Knob Creek, Makers Mark, and Woodfood Reserve. I’m excited to start this years’ sampling (slowly!!) and hopefully will further expand my badass’ery and whiskey palate.

For the sake of mustard exploration, I figured because I’ve made several mustards containing beer and cider, that I should up the ante and use the hard stuff: bourbon. Last Thursday at the Portland Food Swap, I traded some jam for a container of Maine produced clover honey. This honey tastes unlike any store bought honey that I’ve ever tried… sooooo good. 🙂

Honey Bourbon Mustard- Putting Up with Erin

With the hopes of encouraging reader engagement and because I really like to share my goodies with others (especially this time of year), I’ve decided to start doing bi-monthly giveaways. I’m not a big enough dill (see what I did there?) to have sponsors and thus giveaway non canned items just yet, so I figured I would start small and share a jar of this honey bourbon mustard with one lucky reader. For everyone else, I’ll be swapping a few jars of this mustard at the Seacoast Food Swap this Sunday the 16th.  If the winner happens to be a Portsmouth resident, I will personally deliver your canned goods via bicycle or whatever mode of transportation is appropriate for the season… skis… snowshoes… sled carried by tiny snow raccoons? Anyways, here’s how to enter:

  1. Leave a comment on this post naming your favorite recipe that uses honey, bourbon, and/or mustard. Glazes, drinks, etc.? Or a recipe that you plan to try this fall.
  2. Comments will close a week from today (November 19th) at 11:59 pm EST. The winner will be chosen at random (using a random # generator) and will be posted on the blog by Thursday, November 20, 2014. I’ll contact the winner via email for delivery/shipping info.
  3. Giveaway is open to mainland USA residents.
  4. Only one comment per person. Entries must be left in the form of a comment on the blog.

Honey Bourbon Mustard- Putting Up with Erin

Honey Bourbon Mustard

Yield: 5-1/2 pints


  • 1-1/2 cup yellow mustard seeds
  • 1/2 cup brown mustard seeds
  • 3 tsp sea/pickling salt
  • 1 cups water
  • 1 cup bourbon whiskey
  • 1 cup apple cider vinegar
  • 10 Tbsp honey


  1. In a medium-size bowl combine mustard seeds, bourbon, and vinegar. Cover and let set for 8 to 24 hours until all liquid has been absorbed by seeds.
  2. Add soaked mustard seeds to a food processor/ blender/or process with an immersion blender until seeds are chopped and desired consistency is reached (you might want to add a bit of water to help liquify).
  3. Add mustard mixture to a medium-size, non-reactive pot. Add the honey, salt, and 1 cup of water. Bring to a boil, simmer over medium heat for 20 minutes.
  4. Pour mustard into hot prepared jars, wipe rims, apply lids, and rings (finger tight), then process in a covered hot-water bath for 10 minutes. Turn of heat, let set for an additional 5 minutes.
  5. Remove jars from canner and let cool on a folded towel for 12 hours.

24 responses to Honey Bourbon Mustard

  1. Great recipe, I love incorporating my favorite winter spirit into food! -I also think I’m a bit of a condiment hoarder, I need a mini fridge to hold all of them, no joke. heehee Quick question though, you wrote yellow mustard seeds twice -was one supposed to say brown mustard seeds?

  2. I love mustard and it has been years since I made my own. I like bourbon in peach jam and I recently made Bourbon Vanilla Sugar that I have sprinkled in my coffee. I think it would also be good on the rim of a bourbon cocktail or sprinkled on top of a pie.

  3. On seeing this entry’s title I immediately thought to myself “I WANT THAT,” so a giveaway sounds great to me. 😉 My favorite bourbon recipe is neat bourbon, haha. I just did a bourbon cranberry sauce that came out really well, especially for my first attempt at cranberry sauce. I think I’ll be making a couple more jars for holiday gifts.

    I made your salted caramel pear butter, by the way, and it’s AMAZING. Pretty much everyone is getting jars of that from me this year.

  4. Senap is Swedish sweet mustard, usually served along side gravlax – for me it is actually too sweet, even though I grew up eating it. Salmon is so fatty, it needs a strong mustard – and I think I’ll be adapting your recipe for just that purpose! We make our own gravlax (it’s ridiculously easy) – salt, sugar, dill, Aquavit, black peppercorns, salmon. And time!

  5. I’m very fond of bourbon, and my favorite cocktails are the Maple Leaf (bourbon, maple syrup, lemon juice) and Horsefeathers (thank you Alana Chernila! – bourbon, bitters, ginger brew). I made some cranberry pomegranate mustard a few years back that was well received by the neighbors, but your recipe sounds like it will blow that away. Thanks!

  6. This mustard sounds awesome I was thinking I should make it for my upcoming food swap. I’ve never had bourbon but i’ve had some things with it in them and they’ve all been yummy.

  7. Links: Apple Butter, Pear Vodka, and Winners - Food in Jars

  8. I love a mustard/maple glaze on salmon. I’ve been experimenting with canning different mustards and this looks like a must-try. I don’t often cook with alcohol but I will have to find a use (or two) for the leftover bourbon! Just found your site following mustard ideas and I think I’ll be back on a regular basis.

  9. I like honey in my applesauce, I usually make a big batch in crock pot and add a cinnamon stick. I don’t add any additional sweetener cuz the apples are sweet by themselves but add a tsp honey to my own bowl and vanilla coconut yogurt. It makes the house smell great.
    I like honey, mustard and bourbon never thought to put together, will try soon. Thanks

  10. Our favorite use for honey is on warm biscuits! And I eat mustard with almost anything…my maple mustard pork chops always get rave reviews….sage in there too and so yummy! I have yet to venture into making mustard, but always want to. I just need to find brown mustard seeds and I think I might just start with this recipe 🙂

  11. Ooohhh. Mustard. This looks like a fun Christmas gift project. And a good filling for those itty bitty jars that have accumulated in my canning salon..

  12. This mustard is good! When I made mine, I swapped out the honey for some maple syrup, because I’m that kind of girl. Either way, you can’t go wrong. Thanks, Erin!

  13. Thanks for sharing your great ideas for recipes, Erin. I tried making this mustard last weekend and it was absolutely amazing. I gifted a few jars and it has been really well received.

  14. Mustard Three Ways | Austin Urban Gardens

  15. Hello! I made this as Christmas gifts and it went over so well. Just wanted to pop back and say thank you for sharing this. We love mustards and it was a lot of fun to make!

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