This homestyle yellow mustard recipe is an American classic.–Erin Coopey
LC Reactive Cookware Explained Note
The author of this classic condiment recipe kindly took the time to explain a term that’s tossed around quite a lot in recipes yet rarely defined: reactive cookware. In case you’ve always wondered, or could use a reminder, here’s what the author has to say about the topic: “Reactive cookware, meaning equipment made from aluminum or copper, can cause discoloration or impart a metallic, off taste in certain food. When a recipe suggests using nonreactive cookware, you can use glass, enamel, or stainless steel. If your pots and pans have an aluminum or copper core, that material is usually encased in a stainless steel shell, so they would be considered nonreactive as well.” There you have it. Keep it in mind when you make this homemade yellow mustard.
Special Equipment: Nonreactive saucepan
Homemade Yellow Mustard Recipe
- Quick Glance
- 1 H, 15 M
- 1 H, 30 M
- Makes 1 cup
- 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
- 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. [Editor’s Note: You’re definitely going to want to do this in a well-ventilated kitchen. 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 ought to 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.
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Homemade Yellow Mustard Recipe © 2013 Erin Coopey. Photo © 2013 Rina Jordan. All rights reserved.
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