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Homemade Yellow Mustard Recipe – Leite's Culinaria
Why make your own mustard? Because you can. And if that's not reason enough, there's no comparison between this and the store-bought stuff. Enough said. #mustard #homemade #diy
Rezept
Zubereitungszeit ca. 105 MinutenVorbereitung ca. 75 MinutenKochzeit ca. 60 Minuten
Zutaten:
- 1 cup cold water
- 3/4 cup yellow dry mustard powder (See note below*. (Avoid brown, black, or Chinese powders for this recipe.))
- 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
Arbeitsschritte:
- Place the 1 cup cold water, 3/4 cup yellow dry 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.
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