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.
- 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)
- 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.