Homemade Maple Mustard
Prep time: 
Total time: 
Serves: 1 cup
  • ⅓ cup (55g) yellow mustard seeds
  • ⅓ cup (80ml) white wine vinegar
  • ⅓ cup (80ml) dry white wine (or beer, or water)
  • 3 tablespoons (45ml) maple syrup (dark, if available)
  • 1 teaspoon (2.5g) ground turmeric
  • ½ teaspoon kosher salt
  • A good pinch cayenne pepper, (optional, to taste)
  1. 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.
  2. 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.
Storage: The mustard will keep for up to 6 months refrigerated.
Recipe by Nerds with Knives at https://nerdswithknives.com/homemade-maple-mustard/