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Recipe Detail Page
Maple Whisky Mustard Caviar
Autumn 2015
Making a homemade, whole-grain mustard is very simple, but you’ll need to plan ahead as the mustard benefits from at least a week-long rest in the refrigerator. As with anything involving large amounts of spice, purchasing it fresh by visiting a store with high turnover is imperative here.
Makes about 1 cup (250 mL)
3 tbsp (45 mL) maple syrup
½ cup (125 mL) yellow mustard seeds
2 tbsp (30 mL) brown mustard seeds
1 Combine maple syrup and rye in a small saucepan over medium heat. Bring to a boil and reduce to 2 tbsp (30 mL), about 4 minutes. Remove from heat, add vinegar and salt; stir to dissolve. Cool to room temperature.
2 Combine mustard seeds in a 1-cup (250‑mL) glass jar. Pour vinegar mixture over, stir and cover; refrigerate for at least 1 week. (Mustard will initially be quite bitter, but continues to mellow as it ages, for up to 1 month.) Mustard will keep, refrigerated, indefinitely.
Makes about 1 cup (250 mL)
