Homemade Yellow Mustard
Ingredients
- 1 1/3 cups cold water
- 1 cup dry yellow mustard
- 1/2 teaspoon ground turmeric
- 1 teaspoon minced garlic, smashed to a paste with the salt
- 1 teaspoon kosher salt
- 1/8 teaspoon paprika
- ½ cup plus 2 1/2 tablespoons distilled white vinegar
Directions
Combine the water, mustard, salt, turmeric, garlic, and paprika in a small saucepan and whisk until smooth. In a well-ventilated area, cook over low heat, stirring often, until the mixture resembles a thick paste, 35 to 40 minutes.
Whisk the vinegar into the mustard mixture and continue cooking, stirring often, until mixture reaches nearly the desired consistency, 7 to 10 minutes. The mustard will continue to thicken as it cools.
Cool to room temperature, then transfer to a nonreactive container and refrigerate until ready to use. Mustard will keep for up to 3 months. It will be very pungent at first, but will mellow with the passing of time.
Note: If the mustard thickens too much after being refrigerated, simply thin with a bit of cool water.
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