Total Time
20mins
Prep 20 mins
Cook 0 mins

This is an adaptation of a grainy honey mustard recipe I found at about.com ... I couldn't find a recipe for a simple maple mustard anywhere, so I tried my own. To be honest, it didn't taste that great right after I finished it -- and two days out, it still wasn't winning any awards. But now I'm four days out, and it tastes GREAT -- the maple flavor isn't pronounced, but it definitely has a different flavor than honey mustards. You can make it spicier by using brown mustard seeds, or sweeter by adding more maple syrup.

Directions

  1. Blend the mustard seeds and powder in a spice grinder or coffee mill. Blend to the consistency you want (but leave it a little grainy).
  2. Mix mustard powder and seeds with water in a glass bowl and cover with a cloth. Let sit on a countertop for 24 hours, stirring occasionally.
  3. Stir flour into mustard base. Add vinegar and maple syrup and stir well. If you want a smoother texture, blend with an immersion blender.
  4. Store at room temperature, tightly covered, stirring every day until it tastes the way you want it to. (I left mine out on the counter for about four days.).
  5. Refrigerate. It keeps in the refrigerator for up to six months.