Yellow Mustard with Smoked Paprika

Use this recipe—minus the smoked paprika—as a standard mustard recipe, for complete customization of your condiment stash. It stores and freezes well, and you can make a big batch then divvy into containers for different flavors.  This was the first time I’ve made mustard from scratch, and I’m surprised that I’ve never made it before; it’s definitely easier than any condiment, and condiments are easy to make.

homemade mustard and brined tofu1

Yellow Mustard with Smoked Paprika

2/3 cup (160mL) yellow mustard seeds
2/3 cup (160mL) cider vinegar
1/3 cup (80mL) water, plus more as needed
Fine sea or Himalayan salt, to taste
1 teaspoon (5mL) agave nectar
3/4 teaspoon (4mL) smoked paprika

Put the mustard seeds, cider vinegar, and 1/3 cup (80mL) of the water in a container. Cover and refrigerate 24 hours.

After 24 hours, scrape the mixture into a food processor or high speed blender. Process or blend until smooth, adding additional water as needed, until it is your ideal consistency. Add salt to taste, along with the agave nectar and smoked paprika.

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Maple Mustard Fingerlings

Side dish, snack, or appetizer, tender potatoes highlight the sweet-tang of maple mustard. For something a little extra, serve with additional Maple Mustard for dipping. If you can’t get your hands on the stuff, just mix together a stone-ground mustard with amber or dark maple syrup for the same effect. For this dish, I was writing an article featuring White Meadows Farm and their Maple Mustard.


maple-mustard roasted fingerlings

Maple Mustard Roasted Fingerlings

1 1/2 pounds (680g) yellow fingerling potatoes, sliced in half
2 tablespoons (30mL) extra-virgin olive oil
2 tablespoons (30mL) White Meadows maple mustard
Fine sea or Himalayan salt
Freshly ground black pepper
Fresh parsley, for garnish

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Put the potatoes, olive oil, and maple mustard in a bowl. Mix until the potatoes are well-coated. Spread the potatoes in a single layer on the baking sheet. Sprinkle with salt and pepper. Bake for 40 to 50 minutes, until the potatoes are tender and roasted. Add salt and pepper to taste. Garnish with parsley before serving.