Special Equipment: Nonreactive saucepan
1 cup cold water
3/4 cup yellow dry mustard
3/4 teaspoon coarse sea salt or kosher salt
1/2 teaspoon ground tumeric
1 teaspoon garlic purée, or 1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/2 cup white distilled vinegar
1 Place the water, dry mustard, salt, turmeric, garlic, and 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.
TIP: You’re definitely going to want to do this in a well-ventilated kitchen. As in windows flung open and exhaust fan on high. Trust us. And that nonreactive saucepan is also essential or the mustard could take on an off color and hue.
2 Whisk the vinegar into the mustard mixture and continue to cook until it’s thickened to the desired consistency—you know, the usual prepared mustard consistency—which can take anywhere from 7 to 15 minutes.
3 Let the mustard cool to room temperature. Transfer the mustard to an airtight container, cover, and refrigerate for up to 3 months. The mustard will be quite pungent the first few days or even weeks, but will mellow with time.
Homemade yellow mustard is deceptively simple to make from mustard powder, vinegar, and a couple other basic pantry staples. You just may never go back to store-bought! Here’s how to make it from scratch.
Homemade yellow mustard is a Do It Yourself riff on the classic American condiment. The store-bought stuff can’t touch this. And it’s remarkably easy to make from mustard powder, vinegar, and a couple other pantry staples.