Homemade Yellow Mustard
User Reviews
4.7
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Prep Time
1 hr 15 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
48 servings
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Calories
11 kcal
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Course
Condiments
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Cuisine
American
Homemade Yellow Mustard
Description
Homemade Yellow Mustard is crafted from yellow dry mustard powder blended with cold water, turmeric, sea salt, garlic puree, and paprika, then cooked and thickened with white distilled vinegar. The cooking method requires slow simmering over low heat to form a thick paste, which is key to achieving the characteristic texture of prepared mustard. The type of mustard powder used notably affects the flavor and heat intensity, ranging from mild to pungent variations. This mustard develops a strong, tangy profile with underlying warmth from the garlic and turmeric, and a hint of paprika.
The final product is stored in an airtight container in the refrigerator, where it can keep for up to three months. It is suitable as a condiment for sandwiches, dressings, and cooking. The sensory notes and the vibrant yellow color result from careful use of turmeric and quality mustard powder. Proper ventilation during cooking is advised due to the strong aroma released.
Ingredients
- 1 cup water cold
- 3/4 cup yellow dry mustard powder See note below*. (Avoid brown, black, or Chinese powders for this recipe.)
- 3/4 teaspoon sea salt coarse, or kosher salt
- 1/2 teaspoon Turmeric ground
- 1 teaspoon Garlic puree or 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1/2 cup white distilled vinegar
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
- Use yellow dry mustard powder for a classic American mustard flavor; avoid brown, black, or Chinese powders for this recipe.
- Cook the mustard slowly over low heat to prevent discoloration and off flavors; a nonreactive saucepan is important.
- The mustard will be pungent when fresh and mellows after resting in the refrigerator.
- Store the mustard in an airtight container and refrigerate for up to three months for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48servings
Amount Per Serving
Calories 11 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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