Description
This simple smooth homemade mustard recipe combines yellow mustard seeds with a blend of spices, vinegar, and honey to create a flavorful condiment that is easy to prepare and perfect for enhancing sandwiches, dressings, and sauces. The mustard is gently cooked over low heat and allowed to mellow in the refrigerator, resulting in a smooth, tangy mustard with a balanced bite.
Ingredients
Scale
Mustard Base
- 3/4 cup yellow mustard seeds
- 1.5 cups filtered water
- 1/4 cup apple cider vinegar or distilled wine vinegar
Spices and Flavorings
- 1/2 tsp salt
- 1/4 tsp ground turmeric powder
- 1/4 tsp red paprika
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/9 tsp ground cinnamon powder
- 1 tbsp honey
Instructions
- Sterilize Tools: Begin by sterilizing all your tools in boiling water, avoiding aluminum or copper utensils, as these can alter the mustard’s flavor. Use glass, ceramic, or wooden implements for best results.
- Grind Mustard Seeds: Powder the yellow mustard seeds using a spice grinder, food processor, or mortar and pestle to your preferred consistency. Finer powder results in smoother mustard, while coarser grind yields a chunkier texture.
- Mix Spices: In a bowl, combine the ground mustard seeds with salt, turmeric, paprika, garlic powder, onion powder, and cinnamon powder, mixing well to blend the spices evenly.
- Cook Spices in Water: Pour the filtered water into a saucepan and add the mixed spices. Cook gently over low heat for about 45 minutes, stirring occasionally, until the mixture begins to bubble.
- Add Vinegar and Cook: Stir in the apple cider or wine vinegar, then let the mixture bubble for another 5 to 10 minutes, ensuring it does not stick to the pan’s bottom by stirring occasionally.
- Cool and Store: Transfer the mustard into a sterilized glass container and allow it to cool completely at room temperature.
- Refrigerate and Mellow: Seal the container tightly and refrigerate for at least 24 hours to let the flavors mellow and develop, reducing initial bitterness. The mustard can be stored refrigerated for up to three months.
Notes
- Stick to glass, ceramic, or wooden utensils to avoid any metallic taste in your mustard.
- The consistency of your mustard depends on how finely you grind the seeds, so adjust to your liking.
- Allowing the mustard to rest in the fridge for at least 24 hours is essential for mellowing the bite and improving flavor.
- Store mustard in an airtight container in the refrigerator for up to three months to maintain freshness.
- Be patient with the cooking process; low and slow heat is key to unlocking the best flavor.
Nutrition
- Serving Size: 1/2 tbsp
- Calories: 10 kcal
- Sugar: 1 g
- Sodium: 101 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 0.5 g
- Cholesterol: 0 mg
