Home-made Yellow Mustard is a traditional American recipe for a classic method of preparing mustard from mustard powder, salt, turmeric, garlic puree, paprika and vinegar. The full recipe is presented here and I hope you enjoy this classic American version of: Home-made Yellow Mustard.
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Homemade yellow mustard is deceptively simple to make from mustard powder, vinegar, and a couple other basic pantry staples. This recipe tells you how to prepare it from scratch. Note that the yellow colour of mustard doesn't come from the mustard seeds, but from ground turmeric, which is why extra turmeric is added in this recipe.
Ingredients:
250ml cold water
80g yellow dry mustard powder (Avoid brown, black, or Chinese powders for this recipe)
3/4 tsp coarse sea salt or kosher salt
1/2 tsp ground turmeric
1 teaspoon garlic purée
1/8 tsp paprika
120ml white distilled vinegar
Method:
Combine the water, mustard powder, salt, turmeric, garlic purée and paprika in a small non-reactive saucepan (this is important or your mustard will develop and off-colour) and whisk until smooth.
Cook the mixture over medium-low to low heat, stirring often, until it reduces down to a thick paste (about 30 to 45 minutes). Cook in a well-ventilated room as the mustard fumes are guaranteed to attack your sinuses.
Now whisk in the 120ml white distilled vinegar and continue to cool until the mixture has thickened to the desired prepared mustard thickness (a little thinner if you want it squeezable and a little thicker if storing in a jar for spooning), which will take between 7 and 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.
Note that the type of mustard powder you use will determine the flavour profile and character/heat level of the mustard. If you’re looking to replicate an American-style mustard, such as French’s, consider using a milder yellow mustard powder.
If, instead, you’re looking for a wallop of heat that can “clear your sinuses", as in British or Canadian mustard try Colman’s mustard powder. They use both white and brown mustard seeds.
And, of course, if you’re looking for something in between, a combination of both mustard powders would work.
