Homemade Yellow Mustard

Name: Homemade Yellow Mustard
Prep time: 1 h 15 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 48 servings
Ingredients: 1 cup cold water; 3/4 cup yellow dry mustard powder; 3/4 teaspoon coarse sea salt or Kosher salt; 1/2 teaspoon ground turmeric; 1 teaspoon Garlic puree; 1/8 teaspoon paprika; 1/2 cup white distilled vinegar

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Prep Time
1 hr 15 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings
48 servings
Calories
11 kcal
Course
Condiments
Cuisine
American

Homemade Yellow Mustard

Iris Warren

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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.

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Ingredients

Servings

1 cup cold water
3/4 cup yellow dry mustard powder See note below*. (Avoid brown, black, or Chinese powders for this recipe.)
3/4 teaspoon coarse sea salt or Kosher salt
1/2 teaspoon ground turmeric
1 teaspoon Garlic puree or 1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/2 cup white distilled vinegar

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Instructions

Place the 1 cup cold water, 3/4 cup yellow dry mustard powder, 3/4 teaspoon coarse sea salt or kosher salt, 1/2 teaspoon ground turmeric, 1 teaspoon garlic purée, and 1/8 teaspoon 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. Trust me. And that nonreactive saucepan is also essential or the mustard could take on an off color and hue.
Whisk the 1/2 cup white distilled 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.
Let the mustard cool to room temperature before spooning the mustard into an airtight container. Cover and refrigerate for up to 3 months. ☞ TESTER TIP: The mustard will be quite pungent the first few days or even weeks, but will mellow with time.

Notes

* The type of mustard powder you use will determine the flavor profile and character of the mustard.
If you're looking to replicate an American-style mustard, such as French's, consider using a milder yellow mustard powder. McCormick's works well.
If you're looking for a wallop of heat that can "clear your sinuses," try Colman's mustard powder. They use both white and brown mustard seeds.
And, of course, if you're looking for something in between, a combination of both mustard powders would work.

Nutrition Information

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Serving 1teaspoon Calories 11kcal (1%) Carbohydrates 1g (0%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 37mg (2%) Fiber 1g (4%) Sugar 1g (2%)