Whisky Mustard – Sharp, Creamy & Spiked with Scotch
Try this creamy whisky mustard recipe — perfect with roast meats, sausages, sandwiches, or cheese. Simple ingredients, bold flavour.
This whisky mustard brings together the heat of mustard seeds, the creaminess of mayo, and the deep complexity of a good Scotch. It’s sharp, smooth, and incredibly versatile — great on cold meats, cheese boards, or stirred into sauces and dressings.
Ingredients:
2 tbsp wholegrain mustard
1 tbsp Dijon mustard
2 tsp clear honey
1 tbsp mayonnaise or Greek yoghurt (optional for creaminess)
1 tbsp Scotch whisky
Pinch of sea salt
Instructions:
Mix the mustards
In a bowl, combine wholegrain and Dijon mustard. Stir in honey and mayonnaise or yoghurt (if using).Add whisky
Pour in the whisky and whisk until smooth. Add a small pinch of salt and taste – balance with more honey if needed.Store
Transfer to a clean jar and refrigerate. Flavour will deepen after a day. Keeps for up to 10 days.
Tips & Variations:
Vegan: Use a plant-based mayo or skip it entirely.
Lighter option: Use low-fat yoghurt.
Spicy version: Add a dash of cayenne or horseradish.
No Dijon? Use English mustard, but reduce the quantity as it’s much hotter.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
