French Mustard Recipe
French Mustard Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Have grill masters on your Christmas list? Consider giving them a special homemade mustard flavored with maple syrup, allspice and turmeric. Everyone just loves it. —Lorraine Caland, Shuniah, Ontario
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + chilling

Ingredients

  • 1 teaspoon whole allspice
  • 3/4 cup plus 3 tablespoons water, divided
  • 1/2 cup white vinegar
  • 1/4 cup maple syrup
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons ground mustard
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon salt

Directions

Place allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. In a small bowl, mix 3/4 cup water, vinegar and maple syrup until blended. In a small saucepan, mix flour, cornstarch, mustard, turmeric, salt and remaining water until smooth. Gradually whisk in vinegar mixture. Add spice bag; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until thickened, stirring occasionally.
Discard spice bag. Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 month. Yield: 1 cup.
Originally published as French Mustard in Taste of Home Christmas Annual Annual 2016, p184

  • 1 teaspoon whole allspice
  • 3/4 cup plus 3 tablespoons water, divided
  • 1/2 cup white vinegar
  • 1/4 cup maple syrup
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons ground mustard
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon salt
  1. Place allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. In a small bowl, mix 3/4 cup water, vinegar and maple syrup until blended. In a small saucepan, mix flour, cornstarch, mustard, turmeric, salt and remaining water until smooth. Gradually whisk in vinegar mixture. Add spice bag; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until thickened, stirring occasionally.
  2. Discard spice bag. Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 month. Yield: 1 cup.
Originally published as French Mustard in Taste of Home Christmas Annual Annual 2016, p184

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