Homemade Maple Mustard
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Prep Time
2 d
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Total Time
2 d
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Servings
1 cup
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Course
Condiments, Others
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Cuisine
Vegetarian, Vegan, gluten-free
Homemade Maple Mustard
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1/3 cup yellow mustard seeds 55g
- 1/3 cup white wine vinegar 80ml
- 1/3 cup dry white wine 80ml or beer or water
- 3 tablespoons maple syrup 45ml, dark if available
- 1 teaspoon Turmeric 2.5g ground
- 1/2 teaspoon kosher salt
- cayenne pepper optional, to taste, a good pinch
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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