Homemade Yellow Mustard
Serves 1
Directions
- 1Grind the mustard seeds into a fine powder.
- 2Grind the mustard seeds into a fine powder.
- 3Grind the mustard seeds into a fine powder.
- 4Add water, mustard powder, salt, garlic powder, paprika, and turmeric powder to a non-reactive saucepan.
- 5Add water, mustard powder, salt, garlic powder, paprika, and turmeric powder to a non-reactive saucepan.
- 6Add water, mustard powder, salt, garlic powder, paprika, and turmeric powder to a non-reactive saucepan.
- 7Mix until all the ingredients are combined.
- 8Mix until all the ingredients are combined.
- 9Mix until all the ingredients are combined.
- 10Cook down for 20 minutes until it forms a thicker paste, stirring often.
- 11Cook down for 20 minutes until it forms a thicker paste, stirring often.
- 12Cook down for 20 minutes until it forms a thicker paste, stirring often.
- 13Mix in the vinegar until smooth, and continue to cook for five more minutes.
- 14Mix in the vinegar until smooth, and continue to cook for five more minutes.
- 15Mix in the vinegar until smooth, and continue to cook for five more minutes.
- 16Allow mustard to cool.
- 17Allow mustard to cool.
- 18Allow mustard to cool.
- 19Put mustard in an airtight container.
- 20Put mustard in an airtight container.
- 21Put mustard in an airtight container.
Ingredients
- 0.5 C mustard seeds
- 0.5 C mustard seeds
- 0.5 C mustard seeds
- 0.5 C water
- 0.5 C water
- 0.5 C water
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp garlic powder
- 0.5 tsp garlic powder
- 0.5 tsp garlic powder
- 0.125 tsp paprika
- 0.125 tsp paprika
- 0.125 tsp paprika
- 0.25 tsp turmeric powder
- 0.25 tsp turmeric powder
- 0.25 tsp turmeric powder
- 0.25 cup white distilled vinegar
- 0.25 cup white distilled vinegar
- 0.25 cup white distilled vinegar
Equipment
coffee grindernon-reactive saucepan
Tips
- The finer the powder, the smoother the mustard will be.
- Store the mustard in the refrigerator for up to three months.