Directions
- 1Grind half a cup of mustard seeds into a fine powder using a coffee grinder.
- 2In a non-reactive saucepan, add half a cup of water.
- 3Add the ground mustard seed powder to the saucepan.
- 4Add half a teaspoon of salt, half a teaspoon of garlic powder, an eighth of a teaspoon of paprika, and a fourth of a teaspoon of turmeric powder.
- 5Mix all ingredients well until combined.
- 6Cook the mixture over low-medium heat for 20 minutes, stirring frequently until it forms a thick paste.
- 7After 20 minutes, mix in one-third cup of white distilled vinegar until smooth.
- 8Continue cooking for another 5 minutes.
- 9Allow the mustard to cool completely.
- 10Once cooled, transfer the mustard to an airtight container or squeeze bottle.
Ingredients
- 0.5 cup mustard seeds
- 0.5 cup water
- 0.5 teaspoon salt
- 0.5 teaspoon garlic powder
- 0.125 teaspoon paprika
- 0.25 teaspoon turmeric powder
- 0.33 cup white distilled vinegar
Equipment
coffee grindersaucepan
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