We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy.
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)