If you like mustard, you seriously have to try making your own. It’s so much better than the jarred kind and it couldn’t be easier. Our Homemade Maple Mustard is a little sweet, a little spicy and tastes incredibly fresh.
Yeah, I get it. The idea of homemade mustard is just a little bit precious. Bordering on the dreaded ‘artisanal’ label that plagues lovers of real, unpretentious food … but hear me out because this stuff is awesome and I really, really want you to make it.
The truth is, I think most things taste better homemade. Sure, jarred mustard can be good and I use it most of the time but for something really special (like a crazy-beautiful charcuterie board or a holiday ham), why not serve it with a condiment as special as the main dish? We knew we wanted to make Red Onion Jam with Wine, Honey and Thyme but we also wanted something spicy that would be good with charcuterie. And besides, I think there’s something cool and homesteader-ey about making something so inherently useful.
The fun thing about making something like this is that you can customize it however you like it. We used white wine but beer, especially malty brown varieties, makes great mustard too. Like it spicy? Add more cayenne pepper, or even a little prepared horseradish. Like it sweet? Add extra maple syrup (or sugar, honey, or agave).
The process is extremely easy. Add the ingredients to a glass bowl or jar and let it all soak together for 2 or 3 days. Then whizz it up in a blender. Yup, that’s it. It’ll keep for up to six months in the refrigerator.
Then whenever you want, you can add it to a charcuterie board, serve it with homemade pretzels, add it to dressings and marinades, or slather it on a hot dog.
Homemade Maple Mustard
Ingredients
- 1/3 cup 55g yellow mustard seeds
- 1/3 cup 80ml white wine vinegar
- 1/3 cup 80ml dry white wine (or beer, or water)
- 3 tablespoons 45ml maple syrup (dark, if available)
- 1 teaspoon 2.5g ground turmeric
- 1/2 teaspoon kosher salt
- A good pinch cayenne pepper (optional, to taste)
Instructions
- Combine all the ingredients in a glass jar or bowl. Cover with a clean cloth and let stand at room temperature for 2-3 days. The seeds will plump but there will still be liquid in the bottom of the jar.
- Put the ingredients, including the liquid. into a blender and blend until smooth. Add a few tablespoons of water if the mustard is too thick. Taste for seasoning and adjust as necessary. Transfer to a glass jar and refrigerate until ready to use.
Notes
2.5
5
I’ve just mixed up a batch yesterday and it seems to be very watery. Not sure the seeds will absorb all that liquid. 2/3 of a cup of liquid to 1/3 cups of seeds is correct?
Hi Ed, that’s correct. It does need to sit for quite awhile, 2 to 3 days. There may be some liquid left, but not much. If you’re concerned, you can strain the seeds before you process them, and add back as much liquid as you need to get the consistency you want.
Thanks. My seeds don’t seem to be absorbing the liquid. Any suggestions?
Hmm, I’m not sure. What kind of mustard seeds are you using? It’s possible they were stored too long, though I’ve heard that can affect flavor, not absorption. How long have they been soaking?
5-6 Days. I think I got this batch at a local Indian grocery store, so I will try something else. Thanks for responding.
Hi. Making a batch with brown mustard seed right now. I’m sure it will be quite tasty!
Can I bring this to a boil and put in a hot jar to help seal the lid? Just curious if boiling it will change the flavor/texture?
Hi Jess, I haven’t canned mustard specifically but I don’t think it would alter the flavor at all. I hope you enjoy it!