Homemade Yellow Mustard
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.
Equipment
- Nonreactive saucepan
Ingredients
- 1 cup cold water
- 3/4 cup yellow mustard powder, PLEASE READ THE NOTE BELOW
- 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
Instructions
- Place the 1 cup cold water, 3/4 cup yellow mustard powder, 3/4 teaspoon coarse sea salt or kosher salt, 1/2 teaspoon ground turmeric, 1 teaspoon garlic purée, and 1/8 teaspoon 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. Trust me. And that nonreactive saucepan is also essential or the mustard could take on an off color and hue.
- Whisk the 1/2 cup white distilled vinegar into the mustard mixture and continue to cook until it’s thickened to slightly runnier than store-bought mustard. It will thicken a bit when it cools, which can take anywhere from 7 to 15 minutes.
- Immediately remove the pan from the heat and move it to a cool burner or a trivet. Let the mustard cool to room temperature before spooning the mustard into an airtight container. Cover and refrigerate for up to 3 months.
☞ TESTER TIP: The mustard will be quite pungent the first few days or even weeks, but will mellow with time.
Notes
The right mustard powder is crucial for this recipe to work
This recipe was created using American-style yellow mustard powder, which is ground from white mustard seed—mild and round. That's what gives you that French's-style mustard. I've made this recipe many times with plain ole McCormick Ground Mustard. Mustard powder made from brown or black mustard seeds (sometimes sold as Chinese mustard, Indian mustard, or brown mustard) is wrong for this recipe. The final mustard will be bitter. But here's the kick in the rubber parts: You can't tell by looking. The dark hull is milled out, so brown mustard powder is just as pale as yellow. So what do you do? Opt for McCormick's or a basic yellow mustard powder in the supermarket spice section. Or head to a reputable spice shop and verify that what you're buying is plain yellow mustard powder made from white mustard seeds.Nutrition
Serving: 1teaspoon | Calories: 11kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 37mg | Fiber: 1g | Sugar: 1g