Best Diy Essentials Homemade Yellow Mustard Recipes

Spicy Yellow Mustard Recipe by Tasty image

Provided by Betsy Carter

Time 30m

Yield 1 cup

Number Of Ingredients 6

¾ cup dry mustard powder
1 teaspoon garlic powder
½ teaspoon ground turmeric
1 cup filtered water, cold
1 ½ tablespoons distilled white vinegar
1 ½ teaspoons kosher salt

Steps:

In a small pot, combine the mustard powder, garlic powder, turmeric, and water. Whisk mixture, breaking up any lumps, until completely smooth. Bring to a simmer over medium-low heat. Cook, whisking occasionally, for 20-25 minutes, until thickened to the consistency of prepared yellow mustard. Be careful not to let mixture scorch or dry out.
Remove the pot from the heat and stir in the vinegar and salt. Let cool completely.
Transfer to a clean airtight container and store in the refrigerator. The mustard should keep for up to 1 year.
Enjoy!

Nutrition Facts : Calories 266 calories, Carbohydrate 16 grams, Fat 17 grams, Fiber 6 grams, Protein 13 grams, Sugar 3 grams

DIY Essentials: Homemade Yellow Mustard image

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 9

PLAN/PURCHASE
1/2 cup(s) filtered water
1/4 cup(s) apple-cider vinegar
3 tablespoon(s) mustard powder
1 teaspoon(s) flour, all-purpose variety
1/2 teaspoon(s) salt, kosher variety, or to taste
1 - 2 pinch(es) sweet paprika
1/4 teaspoon(s) ground turmeric
1 - 2 pinch(es) garlic powder

Steps:

PREP/PREPARE
Chef's Note: You can make this recipe with yellow mustard seeds, or dry yellow mustard. If you choose the seeds route, you will need to mix the ingredients together, cover, and allow the seeds to soak for two days before grinding into a paste. With the mustard powder method, you draw out the flavors by boiling the ingredients. Both methods have their flavor differences, and you might want to try both ways.
Chef's Note: The vinegar in this recipe is not just for that certain "tang" that comes with yellow mustard. Adding vinegar or another acid preserves the spiciness so that it holds up over time. And this recipe will last up to a year in the fridge.
Chef's Tip: What gives this mustard its kick is the amount of dried yellow mustard powder you use. Less powder... less kick.
You will need a saucepan, a whisk, a good sealable glass jar, and a partridge in a pear tree... Okay, you do not need a partridge in a pear tree; however, have you ever seen a partridge in a pear tree... pretty cool.
Gather your Ingredients (mise en place).
Add all of the ingredients to a saucepan over medium-high heat.
Bring to the boil, and continue to boil for 6 - 7 minutes.
Remove from the heat, and allow to cool.
Place in a sealed jar, and put into the fridge.
Chef's Note: The mustard might appear a bit runny; however, it will thicken up after a day, or so, and it should have a life of about a year.
PLATE/PRESENT
Use in any recipe that calls for yellow mustard. Enjoy,
Keep the faith, and keep cooking.