|Nutritional Guidelines (per serving)|
This is the classic mild yellow mustard I grew up loving on hot dogs. It is incredibly easy to make, and once made would keep pretty much forever except that it tastes so good you'll eat it up quickly.
- 1/2 cup yellow mustard seed powder (dry ground)
- 1/2 cup water
- 1/3 cup apple cider (or distilled white vinegar)
- 1 teaspoon all purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon turmeric
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground sweet paprika
What makes this classic yellow mustard relatively mild is cooking it. It may sound counter-intuitive, but to make a really hot, spicy mustard you add cold water to the ground mustard seeds. Since we're going for a gentler kick here, we'll mellow this mustard with a few minutes over heat.
Start by sterilizing your jars. Use one glass half-pint jar or two 4-ounce jars. While the jar(s) are sterilizing, prepare the mustard:
Whisk together all of the ingredients in a small saucepan until smoothly combined. The mixture will be quite liquid at this stage. Bring it to a boil over medium-high heat. Boil for 7-8 minutes, stirring occasionally.
Remove the saucepan from the heat and let the mustard cool for 5 minutes. The mustard will thicken slightly during this time, but don't be concerned if it isn't as thick yet as you want the final product to be. Don't be tempted to add more mustard powder to thicken it up: the mustard will continue to thicken over the next 24 hours or even a couple of days.
Transfer the mustard to the sterilized glass jar(s). Securely fasten the lid(s). Let cool to room temperature before storing the mustard in the refrigerator.
Important: Wait at least 24 hours before sampling your mustard. Maybe I should have included patience as one of the ingredients because this waiting time is not optional. Freshly made mustard is disgustingly bitter. The flavor mellows within a day or two. It's worth the wait.
Homemade yellow mustard will keep in the refrigerator for up to 1 year. If you want to store it at room temperature until the jar is opened (handy if you're giving it as a gift), leave 1/4-inch headspace when you fill the jar. Process it in a boiling water bath for 5 minutes to seal the jar.
Note: Make sure you are using ground yellow mustard seeds for this recipe. Black mustard seeds would yield way to strong a bite for this classic mild mustard. Fortunately, most commercially available ground mustard powder is made from yellow mustard seeds.