Take your condiment game to the next level with this flavour-bomb.

The recipe

Grainy Maple Sriracha Mustard

trevor

A funky fermented sweet and spicy mustard, full of texture, with a peppery kick.

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Prep Time 15

Cook Time 0

Fermentation 7

Equipment

Spice grinder (or, mortar and pestle)
Small mixing bowl
Plastic wrap

Ingredients

⅔ cup Yellow mustard seed Or, a combination of yellow and brown seed
3 tbsp Mustard powder
1 tsp White peppercorns Or, 3/4 tsp white pepper
½ cup Apple cider vinegar
⅓ cup Maple syrup Real maple syrup, not table syrup!
1 tbsp Sriracha
¼ cup water

Instructions

Making the Mustard

Divide the mustard seed in two equal portions.
Pulse half the mustard seeds in the spice grinder until they are broken up, but not powdered. Look for most of the seeds split in half. This adds additional texture to the mustard.
Grind the white peppercorns in the spice grinder until reduced to a fine powder.
Combine all ingredients in a small mixing bowl.
Mix well with a spoon until the mixture is completely combined.
Cover the bowl with plastic wrap.
Set aside out of sunlight at room temperature to allow the flavours to marry and fermentation to take place.

Fermentation

For very acidic, sharp mustard: Let sit overnight before use.
For acidic mustard: Let ferment for 3 days before use.
For a balanced mustard: Let ferment for 5 days before use.
For mellower, funky mustard: Let ferment for 7 days before use.

Storage

Seal in an airtight container and refrigerate.

Notes

White pepper – leave it in or take it out

I have done this both ways. White pepper is pretty overpowering. I really like the flavours I get from the well-fermented version of this recipe (7 days) with the white pepper. There’s a very cool wave-like series of flavours you get with that combination. First the funk, then the spicy-sweet, then the pepper kick as a finish. But if you’re looking for a slightly less-bold flavour, reduce the white pepper to 1/4 tsp or leave it out entirely.

A note on fermentation

You can use the mustard right out of the bowl when you mix it all up or you can let it ferment for a while. Longer fermentation will change the balance from spicy and acidic to a rounder, more funky taste, which will affect how you use it a little bit.

A “younger,” less-fermented mustard is better for veggies but the funkier one is better with meats. At least in my experience.

At the 7-day mark, you should see some activity in the mustard. A little bit of bubbling here and there is a good indicator that your mustard is ready to go.

Where do I use this?

Anywhere you’d use a honey mustard or a Dijon you can swap this in and get more complex flavours and textures.

Meats

This mustard is excellent on grilled meats. It’s really nice on pork, phenomenal on a barbecued sausage on a bun, very good on a burger. I would say that it’s okay with ham, but not where I’d go first as a pairing. I also really like it in a sandwich with roast turkey or salami and some sharp cheddar cheese.

Veggies

One of our favourite uses for this mustard is to toss some steamed or roasted green beans in it. Add a glug of good extra-virgin olive oil and a little salt. It also makes a very good addition to a vinaigrette.

Keyword grainy, maple, mustard, sriracha

Obligatory Recipe Story

Following a trip, my sister and her fiancé gifted me a jar of mustard from Butterfly Bakery in Vermont. It claimed to be of the maple sriracha variety. It was delicious and changed many meals for the better. But as I was washing the empty jar to recycle it, I noticed something. The ingredients.

The mustard come [sic] in an 8 oz jar and is made with organic Canadian yellow and brown mustard seed, organic white vinegar, salt plus Vermont maple syrup and local Vermont garlic and jalapeno
via https://www.pepperexplosion.com/butterfly-bakery-vt-maple-sriracha-mustard/

Wait, where’s the ‘rach?

So I originally created this out of sheer spite, wanting an actual maple sriracha mustard.

The fermentation part came from our appreciation of Brad Leone’s series on Bon Appétit, It’s Alive. It’s a series about fermentation, and Brad made a video about making mustard. That video served as the starting point for this recipe.

Okay, let’s talk about that green bean suggestion in the recipe. This is literally the best way I’ve ever found to eat green beans. You want a couple of big handfuls of crisp (but cooked) green beans, either briefly steamed, blanched, or roasted. Throw them in a bowl with a tablespoon of mustard, a glug of extra-virgin olive oil. Toss everything until the green beans are coated. Suddenly, the potatoes are everyone’s second-favourite side dish.

A quick housekeeping note – other than the Pizzeria post back in 2014, I think that this is the first recipe on the site. Please do let me know how you like it. Food is arguably what I make most often at home, and it’s one of the things that brings us together most. I try to be a proponent of the idea that “making” isn’t limited to STEAM fields. It can be any productive creative endeavour. I think documenting and sharing more of these recipes is a great way to showcase that.

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Grainy Maple Sriracha Mustard

The recipe