Homemade yellow mustard is deceptively simple to make. You just may never go back to store-bought after trying this little number that you can make from pantry staples.
Homemade yellow mustard recipe is a simple American classic made from mustard powder, vinegar, and a couple other pantry staples. The store-bought stuff simply can’t touch this. Originally published July 24, 2014.–Renee Schettler Rossi
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 on 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.
Special Equipment: Nonreactive saucepan
Homemade Yellow Mustard
- 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.