Maple-Basil Mustard


Mustard lovers on your gift list will adore this. By gently heating the mustard you remove any raw flavor, but this still packs a punch. Instead of adding mustard seeds, just stir in a little prepared grainy Dijon mustard to get the authentic mustard seed flecks. Presentation Idea: Because this recipe makes about 3/4 cup, look for half-pint jars. Serve with a tiny serving spoon tied on the top with ribbon.

  • 3Servings


  • 1/2 cup (about 2 oz.) dry mustard
  • 1 Tbs. cornstarch
  • 2 1/2 Tbs. pure maple syrup
  • 2 Tbs. apple cider vinegar
  • 2 Tbs. grainy Dijon mustard
  • 1 Tbs. olive oil
  • 2 tsp. dried basil
  • 1/8 tsp. salt


1. In top of double boiler, mix dry mustard and cornstarch. Whisk in 1/3 cup water, then let stand, uncovered, 15 minutes. Gradually heat mixture over simmering water, until mustard thickens slightly, 5 to 7 minutes. Remove pan from water, and whisk remaining ingredients into mustard.

2. Let mustard stand at room temperature for 30 minutes, then thin, if necessary, with 1 tablespoon more vinegar, water or maple syrup. Pack into small, clean jar. Replace lid, and refrigerate until ready. This will keep at least 3 to 4 weeks in the refrigerator.

Variation: To make Maple-Apple-Basil Mustard, boil 2/3 cup apple cider until reduced to 1 1/2 to 2 tablespoons and stir into mustard.

Nutrition Information

  • Calories: 35
  • Carbohydrate Content: 5 g
  • Fat Content: 2 g
  • Protein Content: 1 g
  • Sodium Content: 145 mg