Merry Christmas, Friends.

Today I’ve got a delicious recipe that was shared with me from a Chef friend in Canada, Chef Graham Hayes. I modified his recipe slightly, but it’s still pretty similar. We first made this recipe in my Garde Manger class at school and it was a huge hit!

This drunken mustard goes well with sandwiches and especially as a dip for any charcuterie board. Enjoy!

Drunken Mustard

  • 45 minutes
  • 8 ingredients
  • 3 steps


  • 1/4 cup brandy
  • 1 cup dijon mustard
  • 1/2 cup white balsamic vinegar
  • 2 TB lemon juice
  • 2 TB butter
  • 1 TB crushed red pepper flakes
  • 2 tsp black pepper
  • 1/4 cup honey


  1. In a small saucepan over medium heat, reduce brandy by half.
  2. Add all other ingredients except for honey and let simmer for 30 minutes.
  3. Once mixture has simmered for 30 minutes, remove from heat and stir in honey. Serve immediately or cool to serve with dips or charcuterie at a later time.

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