Homemade Maple Mustard

Homemade Maple Mustard
Yields1 Serving
  1/6 cup Canadian brown mustard seeds
  1/6 cup Canadian yellow mustard seeds
  1/3 cup Ontario apple cider vinegar
  1/3 cup dry white Ontario wine (or beer!)
  1 tablespoon Ontario maple syrup
  1 teaspoon ground turmeric
  1/2 teaspoon salt
 
 Optional: for those who like their mustard ballpark yellow, you can add 1 teaspoon of ground turmeric to the mix.
 
 
1

Crush the brown mustard seeds in a mortal and pestle.

2

Combine all other ingredients, in a food processor and blend until smooth.

3

Mix crushed mustard seeds with blended mixture. Add 2 to 4 tablespoons of water if the mustard is too thick.

4

Jar and let stand for 2-3 days before using.Tip: Like a smooth mustard? Skip step one and pulse it all!

5

Storage: The mustard will keep for up to 6 months refrigerated, although it’s best if used within one month.

6
7

Preparation time: 10 minute(s)

8
9

Cooking time: 2-3 days

10
11

source: ontarioculinary.com

Category

Ingredients

  1/6 cup Canadian brown mustard seeds
  1/6 cup Canadian yellow mustard seeds
  1/3 cup Ontario apple cider vinegar
  1/3 cup dry white Ontario wine (or beer!)
  1 tablespoon Ontario maple syrup
  1 teaspoon ground turmeric
  1/2 teaspoon salt
 
 Optional: for those who like their mustard ballpark yellow, you can add 1 teaspoon of ground turmeric to the mix.
 
 

Directions

1

Crush the brown mustard seeds in a mortal and pestle.

2

Combine all other ingredients, in a food processor and blend until smooth.

3

Mix crushed mustard seeds with blended mixture. Add 2 to 4 tablespoons of water if the mustard is too thick.

4

Jar and let stand for 2-3 days before using.Tip: Like a smooth mustard? Skip step one and pulse it all!

5

Storage: The mustard will keep for up to 6 months refrigerated, although it’s best if used within one month.

6
7

Preparation time: 10 minute(s)

8
9

Cooking time: 2-3 days

10
11

source: ontarioculinary.com

Homemade Maple Mustard

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