Making homemade yellow mustard has several benefits that not only make it a healthier option, but also a more flavorful one. While most of us are used to buying store-bought condiments, making mustard from scratch can be a fun and rewarding experience. Not to mention, the end result is a condiment that is free of preservatives and artificial additives, making it a healthier and tastier choice.
First and foremost, making mustard at home allows you to control the ingredients and the flavor. Store-bought mustard often contains a long list of ingredients, including high levels of sodium, preservatives, and artificial colors and flavors. By making it at home, you have the freedom to choose what ingredients go into your mustard and in what quantities. This way, you can customize the mustard to suit your taste preferences. You can choose to make it spicy, tangy, or even add a touch of sweetness to it. This level of control over your condiment not only makes it healthier but also elevates the overall taste of your meals.
Homemade Yellow Mustard
Ingredients
- 1/2 cup Yellow Mustard Powder
- 1/2 cup Filtered water
- 1/3 cup Apple cider vinegar
- 1/4 tsp Tumeric
- 1/4 tsp Kosher salt
- 1/8 tsp Garlic powder
Instructions
- Add all the ingredients to a small, non-reactive saucepan and whisk until it’s smooth and well combined.
- Bring the mixture to a slow boil over low heat, whisking to ensure it doesn’t stick to the pan
- Let it simmer for 8-15 minutes, stirring every minute to maintain a smooth consistency. You might need to turn the heat down to prevent it from bubbling out of the pan. Stir often to prevent this. Do not put a lid on, it will draw moisture and make your mustard watery.
- Remove the pot from the heat and allow it to cool to room temperature. Once the mustard is at room temperature, you are ready to cure it. This is where the flavor magic happens. You can choose between two methods for curing the mustard.
- Curing at room temperature: Allow the mustard to sit at room temperature for 8 to 10 hours before refrigerating. This will result in a milder and smoother flavor similar to store-bought squeeze bottle mustard.
- Curing in the refrigerator: Transfer the mustard to sterilized glass jars, secure the lids, and place the jars in the refrigerator for 24 to 48 hours before using. This will yield a slightly sharper and spicier taste.
- After preparing and curing homemade mustard, it’s important to store it properly. Homemade yellow mustard doesn’t have preservatives like store-bought kinds, so you will need to keep it refrigerated vs. on a shelf in your panty. The homemade mustard can be stored in the refrigerator for up to one year. It’s essential to use a tightly sealed container to maintain its freshness and flavor.