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Homemade Yellow Mustard

Homemade Yellow Mustard

I recently discovered how easy it is to make mustard and have been trying recipes like a crazy person.  Just combine mustard seeds and/or powder with an acid (typically vinegar) and customize however your taste buds please.  I’ve experimented with brown mustard seeds (hotter flavor), yellow mustard seeds (milder) and ground mustard powder.  I’ve soaked them in liquor, beer, wine and several types of vinegar.  I’ve used different spices and different sweeteners including honey, maple syrup and sugar.  And the results (with one really gross exception) have been awesome.

Much to my surprise my favorite recipe thus far is a good old classic yellow.  This recipe takes standard yellow mustard to a new level – it’s nostalgic of the mustard of my childhood, only better.  The flavor is similar to a store-bought yellow but richer and more complex.  Its texture is also a little heartier which I really like. It’s great on burgers, hot dogs, cheese and crackers, sausage and can even hold it’s own with more gourmet faire.  Plus it’s really easy to make and will keep fresh for a long time in the fridge.  If you’re new to mustard making, this is a good recipe to start with because it’s simple and popular.  Enjoy!

Homemade Yellow Mustard

Yields about 2 cups depending on how much you reduce it down

Ingredients:

  • 1 cup ground mustard
  • 1 cup water
  • 1 cup white vinegar
  • 1 teaspoon all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 teaspoons turmeric
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon allspice

Directions:

  • Combine all the ingredients in a small-medium saucepan.  Stir or whisk until smooth then bring to a boil over medium heat stirring regularly (mustard tends to stick).
  • Once it boils reduce the heat to a simmer and continue cooking, stirring frequently, until you reach your desired consistency, approximately 5 minutes (remember it’ll thicken a bit more when it cools)
  • Transfer to an airtight container (I use a small mason jar) and store in the fridge for up to 2 months.

Notes:

 

Photo Credit: http://www.flickr.com/photos/jeffreyww/5914352808/

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