Take your condiment game to the next level with this flavour-bomb.
Grainy Maple Sriracha Mustard
- Spice grinder (or, mortar and pestle)
- Small mixing bowl
- Plastic wrap
- 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
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.
- 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.
- Seal in an airtight container and refrigerate.
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 jalapenovia 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.