How to Make Mustard

A week ago we ran out of mustard. I thought there was another bottle in my pantry, but alas, we were mustard-less. While I'm not a big fan of mustard, hubby likes it on his sandwiches so I wanted to see if I could make it myself.

I found a clone recipe for yellow mustard at Top Secret Recipes. Who knew it was this easy? All you need is mustard powder, vinegar, water, flour, salt and pepper, onion powder, paprika and turmeric. I had everything I needed.

Yes, that tin of turmeric is pretty old. There isn't much left in it, and I'm glad I have a way to use it up now. I hate waste, even tiny bits of ground turmeric.

The recipe tells you that this is a clone of the yellow mustard in the well-known yellow bottle. Of course there are many other types of mustard, including dijon and honey mustard, but I thought this was a good place to start. I told hubby that there are even mustards made from mustard seeds but he said he doesn't want crunchy mustard, so I won't be trying those.

Start by measuring all the spices, and combine with the liquids in a small saucepan. This doesn't make a very large amount, so definitely use the smallest pan you have. Whisk it until it's smooth.

Cook over medium heat until it boils, stirring often.

When it begins to boil, turn the heat down and simmer for 5-10 minutes, stirring occasionally. Five minutes was long enough for mine to thicken nicely. Remove the pan from the heat, cover with a lid, and let it cool down to room temperature.

Spoon it into a covered container and refrigerate. Hubby couldn't wait to try it before I took the final photos. He said it was "just like real mustard." This made enough for his sandwiches for a week.

Homemade Mustard

4 Tablespoons ground dry mustard (mustard powder)
1/4 cup water
3 Tablespoons white vinegar
1/2 teaspoon flour
1/4 teaspoon plus 1/8 teaspoon salt
1/8 teaspoon turmeric
pinch of garlic powder
pinch of paprika

Combine all ingredients in a small saucepan and whisk until smooth. Heat to boiling over medium heat, stirring often. Once it boils, turn the heat down and simmer 5-10 minutes, stirring occasionally. Remove from heat, cover pan with a lid until cool. Store refrigerated in a covered container.

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