Yellow Mustard

By stancec44

Homemade yellow mustard is deceptively simple to make from mustard powder, vinegar, and a couple other basic pantry staples. You just may never go back to store-bought! Here’s how to make it from scratch.

Ingredients

• 1 cup cold water
• 3/4 cup yellow dry mustard
• 3/4 teaspoon coarse sea salt or kosher salt
• 1/2 teaspoon ground turmeric
• 1 teaspoon garlic purée, or 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• 1/2 cup white distilled vinegar

Details

Servings 1
Preparation time 75mins
Cooking time 80mins
Adapted from leitesculinaria.com

Preparation

Step 1

1. Place the water, dry mustard, salt, turmeric, garlic, and paprika in a small nonreactive saucepan and whisk until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes. ☞ TESTER TIP: You’re definitely going to want to do this in a well-ventilated kitchen. As in windows flung open and exhaust fan on high. Trust us.

2. Whisk the vinegar into the mustard mixture and continue to cook until it’s thickened to the desired consistency—you know, the usual prepared mustard consistency—which can take anywhere from 7 to 15 minutes.

3. Let the mustard cool to room temperature. Transfer the mustard to an airtight container, cover, and refrigerate for up to 3 months. The mustard will be quite pungent the first few days or even weeks, but will mellow with time.