Grainy Maple Mustard Recipes
GRAINY MAPLE MUSTARD
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.
Provided by KLHquilts
Categories < 30 Mins
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- 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).
- 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.
- Stir flour into mustard base. Add vinegar and maple syrup and stir well. If you want a smoother texture, blend with an immersion blender.
- 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.).
- Refrigerate. It keeps in the refrigerator for up to six months.
Nutrition Facts : Calories 874.1, Fat 38, SaturatedFat 2, Sodium 19.3, Carbohydrate 110.6, Fiber 21.1, Sugar 56.9, Protein 34.7
MAPLE MUSTARD
I found this recipe in the paper, and am posting as written. I used sugar free maple syrup and a good heaped teaspoon of the mustard seeds and this turned out amazing. This will go perfect with anything from salad to pork, and the family loved this. Keeps in the fridge for about 2 weeks.
Provided by Tisme
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Bring the maple syrup to the boil and boil keeping it bubbling, when the bubbles start to go from small to big and the mixture is thickened this is about the time it is ready ( The recipe states several minutes, although mine took about 4-5 minutes). Remove from heat when thickened.
- Cool maple mixture. (With this step, my mixture was not completely cooled).
- When cool whisk in the Dijon mustard, seeds and pepper.
- This is ready once it has completely cooled.
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- 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.
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