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Homemade Maple Mustard

Prep Time2 days
Total Time2 days
Servings: 1 cup
Author: Emily Clifton, Nerds with Knives

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

Storage: The mustard will keep for up to 6 months refrigerated.
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