Grainy maple whisky mustard

An easy to make condiment that’s great for gifting!

Gourmet condiments are all the rage these days, including specialty mustards. You can make this mustard with any liquor you like – bourbon or scotch would be great – but to keep it proudly Canadian, I like the combination of rye and maple syrup. If you would prefer to omit the alcohol (although it does get cooked off), substitute fresh apple cider (or apple juice) for some or all of the rye whisky.


  • 1/2 cup (125 mL) hot water
  • 1/2 cup (125 mL) brown mustard seeds
  • 3 tablespoons (45 mL) yellow mustard seeds
  • 1/2 cup (125 mL) rye whiskey, divided
  • 1/3 cup (90 mL) apple cider vinegar
  • 1/4 cup (60 mL) dry mustard powder
  • 1/3 cup (90 mL) maple syrup
  • 1 teaspoon (5 mL) salt


  • Combine mustard seeds, hot water and 1/4 cup of the whisky. Let stand for 2 – 12 hours until most of the liquid is absorbed.
  • Transfer soaked seeds and any remaining liquid to a medium saucepan. Add remaining 1/4 cup whisky, cider vinegar, mustard powder, maple syrup and salt.
  • Over medium heat, stirring constantly, bring mustard to a boil; continue to boil until it is starting to thicken, about 3 minutes. Taste and add a tiny bit more vinegar and/or salt if needed to suit your preferences. Note that the mustard will thicken further when it cools.
  • In the saucepan, puree mixture slightly with a stick blender (leaving some seeds intact for that grainy texture) OR transfer to a blender or food processor and puree slightly.
  • Fill several clean, small canning jars to within 1/4 inch of the top. Run a wooden skewer or the handle of a small spoon around the edges and middle of the jars to eliminate any air bubbles. Wipe the rim of the jars with a damp paper towel then affix the lids.
  • For short term storage, mustard can be refrigerated for up to 6 months. For longer term, shelf-stable storage (up to one year), process jars in a boiling water bath.
  • Once opened, even with refrigeration, the jars of mustard will maintain their peak flavour for about a month, after which point they will start to fade in intensity (but they will still be safe to eat for up to six months from opening).

Makes 1 1/2 cups (375 mL).


Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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