Maple Orange Sherry Wine Mustard is gourmet in flavor, yet easy on the cook and your pocketbook! Plus it makes a wonderful gift to take to a new neighbor or to finish out that gift basket you might be putting together, no matter the time of year.
Wow, gourmet mustard has a hefty price tag!
Have you noticed the price of flavored mustard at your local market or specialty shop? Yep, some of those (so tiny!) jars are expensive! But I have good news for you, homemade mustard is such an easy process. All it takes is a few mustard seeds, a bit of flavor from this or that, a small amount of wait time and you get fancy gourmet mustard. Mustard that is worthy of gifting to friends. Mustard you can be proud of. Mustard you want to eat! Mustard that costs pennies on the dollar over those jars you might be drooling over, at the marketplace. Like this Maple Orange Sherry Wine Mustard!
Ingredients needed for this recipe:
Continue to let age until mellow and it tastes delicious to you!
It's really good on a sandwich, but don't stop there!
Maple Orange Sherry Wine Mustard is mildly sweet from the maple syrup and sherry wine, with a bright note of citrus from the orange. It goes well on any meat sandwich, especially turkey or ham. Also very versatile, it is perfect to add to the pan after sautéing meat for a simple sauce when you deglaze the pan. Pork chops and chicken thighs come to mind instantly! As well as just about any recipe calling for a spoonful of mustard. So the challenge is on to break out of your current mustard habit, because there is so much more to mustard than regular ballpark yellow...which we also love by the way! I think the thing about mustard making is that the photos are not beautiful. And if nothing else, we do "taste" with the eyes first. So I ask you to thing beyond these photos to the flavor that will be available in that jar, after a bit of aging.
Make it ahead, because it will need a rest in the refrigerator to mellow.
Like most homemade mustard recipes, Maple Orange Sherry Wine Mustard will need a resting period for the harsh bite of freshly ground mustard seeds to mellow out. Which is easy to do, simply secure the lid and give it a rest in a cool dark spot. The back of the refrigerator works, or a cool root cellar if you have one. The magic takes place in the resting. And in just a few weeks, you will have a jar of delicious mellow, slightly sweet mustard to enjoy! And I can't even begin to tell you how this jar will liven up your sandwich or is perfect to deglaze that pan for a quick sauce...or add to your favorite vinaigrette.
Some additional thoughts on this recipe:
Mustard can be made the year round. And it does take quite a bit of time to mellow in flavor. So for gifts, you may need to plan ahead.
Feel free to process in the food processor for as long as you want. If you like coarse grain mustard, fine. On the other hand if you prefer a smooth mustard like ballpark style, process until smooth.
When deglazing a pan, start with one rounded teaspoon of mustard. You can always add more if desired.
If you do not have food grade orange oil, you can substitute 1 to 2 teaspoons of true orange extract.
- mustard seed
- sherry wine
- mustard powder
- salt
- cider vinegar
- food grade orange oil
- maple syrup
- food processor
- measuring spoons
- measuring cups
- silicone spatula
- storage jar or container with lid
 |
| Maple Orange Sherry Wine Mustard. |
Maple Orange and Sherry Wine Mustard
by the seat of my pants!
2/3 c sherry wine
2/3 c water
12 T mixed mustard seeds
Pour water and sherry over mustard seeds, stir and cover. Let sit overnight (room temperature) to soften.
The next day:
Place the mustard seeds along with any remaining wine/water mixture into the food processor bowl, and add the following ingredients:
2 T dry mustard powder
3/4 t salt
1 T cider vinegar
1/2 t food grade orange oil - don't leave this out.
Process until combined and the mixture begins to stall against the blades, then add:
1/3 c real maple syrup
Continue to process until desired consistency is achieved.
Scrape into a capped jar for aging. After one week, begin testing for flavor. This mustard will have a "bite" to it for several weeks.
Scrape into a capped jar for aging. After one week, begin testing for flavor. This mustard will have a "bite" to it for several weeks.
Storage options for Maple Orange Sherry Wine Mustard. Store covered in the refrigerator until gone! On a personal note, I have never frozen mustard, because I have never found that it spoiled in the refrigerator.
UPDATE: For your convenience, a "copy and paste" version of Maple Orange Sherry Wine Mustard has been included below.
You may also enjoy: 
#HomemadeGroceryStoreRecipe!
#wholefoodingredients
#norefinedsugar
#scratchmadefoodforyourfamily
Thanks for stopping by!
We
offer new and delicious recipes as well as DIY ideas for your home, regularly.
Feel free to drop us an email request for any question or recipe you may be
looking for. In addition, like all our guests, we invite you to come for a visit
again and again for new recipes, and my down-home take on frugal ways to keep
your home in tip top shape.
Hey
you, don’t miss a post! Please consider following Scratch Made Food! & DIY
Homemade Household. To follow by email, and/or by RSS feed, complete the
application located on the right-hand side of the blog. Please Note,
some posts may contain affiliate links, thank you for supporting Scratch
Made Food! & DIY Homemade Household.
PS, friends, and family
who love good food and household ideas might love us too! Tell them about us,
and thanks for the referral!
Scratch
Made Food! & DIY Homemade Household proudly shares with these generous link
parties featured here.
Printable "copy and paste" version:
Maple Orange and Sherry Wine Mustard
by the seat of my pants!
2/3 c sherry wine
2/3 c water
12 T mixed mustard seeds
Pour water and sherry over mustard seeds, stir and cover. Let sit overnight (room temperature) to soften.
The next day:
Place the mustard seeds along with any remaining wine/water mixture into the food processor bowl, and add the following ingredients:
2 T dry mustard powder
3/4 t salt
1 T cider vinegar
1/2 t food grade orange oil - don't leave this out.
Process until combined and the mixture begins to stall against the blades, then add:
1/3 c real maple syrup
Continue to process until desired consistency is achieved.
Scrape into a capped jar for aging. After one week, begin testing for flavor. This mustard will have a "bite" to it for several weeks.
Scrape into a capped jar for aging. After one week, begin testing for flavor. This mustard will have a "bite" to it for several weeks.
Continue to let age until mellow and it tastes delicious to you!
Storage options for Maple Orange Sherry Wine Mustard. Store covered in the refrigerator until gone! On a personal note, I have never frozen mustard, because I have never found that it spoiled in the refrigerator.
~~~~
Melynda, this sounds interesting. I'm not much of a Mustard fan, but you got me thinking here.
ReplyDeleteVisiting today from SSPT#76
I am a serious mustard fan, especially homemade mustard with fresh delicious flavor. I use them in cooking quite a bit, and of course on sandwiches or roasted sausages. Paula, thanks for stopping by, I appreciate it!
DeleteAnything be it condiment to a simple salad thats freshly made, makes the world a better place. Thanks for sharing with us at the Senior Salon PitStop
ReplyDeleteJulie, thanks and thanks for all you do for SSPS!
Delete