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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Homemade Maple Mustard

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Homemade Maple Mustard Recipe It’s maple season, so to make room for the new jars in the cellar, I’ve been cooking with some of the old dark syrups from years gone by. Since eating pancakes will only help you use so much, I figured I’d make a few different maple mustards. If you love mustard, but have never made homemade mustard, you’re in for a treat, especially if you like it hot, and I’m talking spicy hot here, the way mustard was supposed to be. 

Homemade Maple Mustard Recipe

Old-fashioned mustard will be thick and slightly sweet. Don’t mind the snow. 

Old-Fashioned Stovetop Mustard

There’s a lot of different ways to make mustard, some as simple as combining raw mustard seeds with vinegar. Dijon mustard is typically made with wine.

This is an oldschool, stove top mustard, meaning that you’ll need a couple eggs, and a double boiler fashioned from a stainless steel mixing bowl situated over a pot of simmering water. If you’ve never used a double boiler, don’t worry, it’s easy, and I’ve shown plenty of people how to do it over the years. 

Minnesota Wild Caraway

Caraway, like these wild ones from the North Shore make a great addition.

Variations 

This is where things get fun. The basic mustard is kind of a blank slate, it doesn’t have to be just mustard. Back in my restaurant days I used to put all kinds of things in the mustard when it was done for variety.

Seeds, especially things like caraway and cumin are really good, but you could put all kinds of different spices in it if you wanted. 

Switch up the liquid 

The liquid here comes from the vinegar. Know that if you remove the vinegar, you will also decrease the shelf life to a week or so. That being said, some mustards can be very good made with different liquids added, and it allows you to get really creative, just make sure to use them quickly. Here’s a few ideas of liquids that are nice to add: 

  • Fruit juice, especially dark fruit juices like wild grape or aronia 
  • Very dark beer 
  • Use a different vinegar, such as maple, apple cider, or a homemade fruit vinegar 

If you like sweet honey mustard 

This is maple mustard, but it isn’t as candy sweet as commercial honey mustard. It’s more along the lines of mustard with maple in it. I don’t personally care for overly sweet mustards, but if you do, here’s how you can up the sugar content here. 

Maple contains a lot more water than sugar does, so you have to take that into account. To increase the maple that I’ve used here, I would start with 1/2 a cup.

The only difference here, is that before making the mustard, you’ll want to bring the maple to a boil in a small pan and reduce it by about 1/3 (it won’t take long at all, a minute maybe). From there, pour the maple directly into the blender, scraping the sides of pan, then add the vinegar, eggs and mustard, buzz it all up and proceed. 

Homemade Maple Mustard Recipe

Homemade Maple Mustard Recipe
Print Recipe
5 from 2 votes

Old-Fashioned Maple Mustard

An old-fashioned stovetop mustard flavored with maple syrup. It's spicy hot. Yield: 1.5 cups
Prep Time5 mins
Cook Time30 mins
Course: Condiment
Cuisine: American
Keyword: Maple, Mustard
Servings: 8

Ingredients

  • ½ cup apple cider vinegar
  • ½ cup Colemans mustard powder
  • 1/4 cup maple syrup 1/2 cup brown sugar can be substituted
  • 1/4 cup apple sauce or 1 large apple*
  • 2 large eggs
  • ¼ teaspoon salt

Instructions

  • Puree all ingredients together in a blender (you can also use a handblender if it's easier, or whisk as a last resort) then pour the mixture into a stainless steel mixing bowl of about 1.5 qt capacity.
  • Set the mixing bowl on top of a small pot filled with a few inches of water (the bowl shouldn’t touch the water).
  • Bring the pot to a simmer, turn the heat to low, then cook, stirring occasionally, until the mustard thickens, typically about 30 minutes.
  • Cool the mustard and refrigerate. Even though it contains cooked egg, the mustard will keep for weeks in the fridge due to the sugar and vinegar.

Notes

*To make this using an apple, peel and chop a baking apple into pieces, then puree in a blender with a cup of water and cook down to a paste, then proceed as directed.

Related

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Reader Interactions

Comments

  1. James

    March 31, 2021 at 8:46 am

    5 stars
    Can alcohol work as an adjunct liquid here, and if so are there any additional considerations? Thinking variously of Gin or Dark Rum.

    Reply
    • Alan Bergo

      March 31, 2021 at 10:27 am

      So they can, but I would suggest something with a lower ABV like dark beer. We used to make this recipe with ale all the time. Just know that if you add excess liquid other than what is in the recipe it can become loose. If you sub sugar for the maple you can add some extra liquid no problem. Countless ways you can adapt this.

      Reply

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I made vegan fish sauce from ramp juice. You tak I made vegan fish sauce from ramp juice. 

You take the pure juice of the leaves, mix it with salt, Koji rice, and more chopped fresh ramp leaves, then ferment it for a bit. 

After the fermentation you put it into a dehydrator and cook it at 145-150 F for 30 days. 

The slow heat causes a Maillard/browning reaction over time. 

After 30 days you strain the liquid and bottle it. It’s the closest thing to plant-based fish sauce I’ve had yet. 

The potency of ramps is a pretty darn good approximation of the glutamates in meat. But you could prob make something similar with combinations of other alliums. 

The taste is crazy. I get toasted ramp, followed by mellow notes from the fermentation. Potent and delicate at the same time. 

I’ve been using it to make simple Japanese-style dipping sauces for tempura etc. 

Pics: 
2: Ramp juice 
3: Juicy leaf pulp 
4: Squeezing excess juice from the pulp
5: After 5 days at 145F 
6: After 30 days 
7: Straining through Muslin to finish

#ramps #veganfishsauce #experimentalfood #kojibuildscommunity #fermentation #foraging
Oeufs de Gaulle is a classic morel recipe Jacques Oeufs de Gaulle is a classic morel recipe Jacques Pepin used to make for French president Charles de Gaulle. 

You bake eggs in a ramekin with shrimp topped with creamy morel sauce and eat with toast points. 

Makes for a really special brunch or breakfast. Recipe’s on my site, but it’s even better to watch Jacques make it on you tube. 

#jacquespepin #morels #shrimp #morilles #brunchtime
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Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
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