Homemade Yellow Mustard

Making mustard is very simple: grind the seeds and add liquid.

Both Chinese and English mustard is nothing more than water and yellow mustard powder. But there are some things you need to know to make great mustard. Most importantly you need cold liquid. What gives mustard its bite is a chemical inside the seeds reacting with cool or cold liquid. You also need to break the seeds to get at the fiery chemical. Heat damages this reaction, so to make a hot mustard use cold water, and warm water for a more mellow mustard. If you sauté mustard seeds the have a nutty slightly bitter flavour, but not the mustard heat.

This reaction is volatile, too. Left alone, your mustard will lose its bite in a few days, or in some cases even hours. But adding an acid, most often vinegar, sets the reaction in place — this is what happens with horseradish as well. Adding salt not only improves the flavour, but also helps preserve the mustard, too. Always add water or a non-acidic liquid first, let the mixture sit for 10-15 minutes or so, then add the acid (vinegar, verjus, lemon juice, etc). Add salt to taste, but it’s typically about 1 to 2 teaspoons per cup of prepared mustard.

VERY IMPORTANT NOTE: You cannot eat it right away. Mustard needs to marinate to loose the bitterness. If you try it right away you will taste the bitterness, then try it a day or two later.

Recipe

Ingredients

• 3 Tbsp yellow mustard powder
• 1 Tbsp vinegar
• 3 Tbsp water

• 1 tsp garlic powder

• 1/8 tsp  salt

• 1/2 tsp turmeric

Directions


Blend the mustard powder with water to make a thick paste. Let it sit for a 10-15 minutes.. 

Add the vinegar. Add the salt, turmeric and garlic powder and blend it together.
Push it through a sieve for a smoother consistency and add water to adjust consistency if needed.

Place in a jar and let sit in the fridge for 12-24 hrs.

 Enjoy!