Mostly Quick Yellow Mustard
Making mustard at home is easy, cheap, tasty, and kind of fun, but the one drag is that you need to think of it at least several days, preferably at least a week, in advance. Wah wah wah.
In due course, I’ll add in several different types of mustard that you can play around with to get the heat, texture, sharpness that you desire. This one is just for a basic yellow mustard. I do love my
Mostly Quick Yellow Mustard
An easy recipe for everyday mustard, you just have to think about it about a week before you want to use it.
Ingredients
- 1 cup water
- 3/4 cup ground yellow mustard
- 3/4 tsp salt course or kosher preferred
- 1/2 tsp tumeric
- 1/4 tsp garlic powder
- 1/2 cup distilled vinegar
Instructions
- In a non-reactive (ie stainless steel or enameled, not aluminum or copper) pot, whisk together the water, mustard, salt, tumeric, and garlic powder. Put over low heat, and mixing frequently, reduce to thick paste. About 40 min.
- Mix in vinegar, then continuing to reduce until desired texture. It will only firm up minimally when cold, so reduce until its desired thickness.
- Transfer to a clean, air tight jar. I like to use canning jars, but anything similar will work. Let cool on counter until room temperature, then off to the fridge. If you can resist, wait a week before using.
Nutrition
Serving: 1tbspCalories: 16kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 55mgPotassium: 22mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!
