Homemade yellow mustard is deceptively simple to make from mustard powder, vinegar, and a couple other basic pantry staples. You just may never go back to store-bought! Here’s how to make it from scratch.
Homemade yellow mustard is a DIY riff on the classic American condiment. The store-bought stuff can’t touch this. And it’s remarkably easy to make from mustard powder, vinegar, and a couple of other pantry staples.–Renee Schettler
WHAT IS A NON-REACTIVE SAUCEPAN AND WHY DOES IT MATTER?
A “nonreactive” saucepan is one that doesn’t react with the food being cooked. By contrast, acidic foods are reactive and are typically problematic. Foods like tomatoes, wine, cranberries, lemon, vinegar, and pickling brine, can react with your cookware. Why does this matter? Because chemistry, baby. Acidic ingredients will react with certain metals—leaving you with a damaged pot and metal material in your food. Stainless steel cookware is typically considered nonreactive, as are glass and earthenware. Enamel-finished cast iron pots also non-reactive unless there are any chips or cracks in the enamel.
LC DRY MUSTARD NOTE
Just a word of caution before you start making this amazing condiment. Yellow, dry mustard is used in cuisines all over the world but you’ll find that American or British versions work best here. Other mustard powders may not work the same and the results might not be what you were hoping for.
Homemade Yellow Mustard
- Nonreactive saucepan
- 1 cup cold water
- 3/4 cup yellow dry mustard
- 3/4 teaspoon coarse sea salt or kosher salt
- 1/2 teaspoon ground tumeric
- 1 teaspoon garlic purée or 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1/2 cup white distilled vinegar
- 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.
☞TESTER TIP: You’re definitely going to want to do this in a well-ventilated kitchen. As in windows flung open and exhaust fan on high. Trust us. And that nonreactive saucepan is also essential or the mustard could take on an off color and hue.
- 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 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. The mustard will be quite pungent the first few days or even weeks, but will mellow with time.
Recipe Testers' Reviews
I’ve always wanted to make my own homemade yellow mustard. I’ve heard it beats the pants off the stuff you buy—and it’s true! I’m not sure how else to describe the flavor of this homemade yellow mustard other than complex and mustardy, but trust me, you might not go back to the stuff in the squeeze bottle.
I whisked in the vinegar and let it bubble for 18 more minutes until the mustard was pretty thick. The resulting mustard is spreadable rather than squeezable. Delicious!
You may ask yourself, WHY make my own mustard when store-bought mustard seems so inexpensive? Simple. CHEAP mustard is cheap. GOOD mustard is not. This homemade yellow mustard recipe is tasty and fun and, if you are anything like me, you love to make EVERYTHING from scratch, because it almost ALWAYS tastes better.
You could add your own touches—horseradish, pepper, whatever your heart's desire—but it's not necessary, as this has a bit of heat and, is quite good just as it is. I made mine exactly as described and, after adding the vinegar, cooked it down for another 5 minutes and ended up with some REALLY FINE ballpark-style mustard!
Originally published July 24, 2014