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Maple-Basil Mustard

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"Not to blow my own horn, but my friend Dan says that his father — who collects mustards from all over the world — says this rivals the best of them. I know I sure like it, and I bet you will, too. It has guts, but with a pleasant, grainy personality. I use it on sandwiches and in salad dressings and marinades — with just about anything that calls for mustard."

List of Ingredients

â—¦ â…“ cup yellow mustard seeds
â—¦ 2 tablespoons dry mustard (I like Colman's)
â—¦ ½ cup water
â—¦ ¼ cup apple cider vinegar
â—¦ â…“ cup pure maple syrup
â—¦ ¾ teaspoon salt
â—¦ 1 teaspoon dried basil


Recipe

Put the mustard seeds, dry mustard, and water in a food processor or blender and process for 30 to 60 seconds, until the mixture takes on a thick, grainy texture. Scrape into a bowl and let sit, uncovered, for 2 hours or more; this helps release some of the bitter components.

After several hours, return the mixture to the food processor.
Add the vinegar, maple syrup, salt, and basil and process until slightly smooth yet still somewhat grainy.

Scrape into the top of a double boiler and cook over simmering water for about 10 minutes, stirring often. Scrape into a bowl and let cool. Taste. It may need a touch more maple or salt or vinegar. Pack into a jar with a lid, then refrigerate; it will keep indefinitely.

Makes about 1 ½ cups