Yellow mustard is a summer staple, with gatherings full of potato salad, egg salad, hot dogs, hamburgers, honey mustard dressing, and more. Sure, I like the traditional brand, but I get this feeling like I totally rule the world when I can make something myself. It de-mystifies things. I originally tracked down this recipe because of avoiding supporting the big food brands for GMO reasons, and it’s surprisingly difficult for me to give up mustard. I just can’t do it. I NEED mustard. It makes sandwiches so much better!
Unlike the Homemade Spicy Brown Mustard, this doesn’t require sitting overnight for the vinegar to do its thing, the process is done on the stovetop. This recipe does have flour in it so it isn’t gluten free, while the storebought kind says it is gluten free, just something to keep in mind. It’s adapted from Top Secret Recipes which has a great collection of copycat recipes, check them out if there are any you’re looking for!
When picking out mustard powder, don’t get it in the glass jars at the grocery store – it’s far less expensive when purchased at ethnic specialty markets, plus that supports local businesses. If you can’t find mustard powder, get whole mustard seeds and run them through a spice grinder until it’s fine dust.
- 4 Tbsp mustard powder
- 1/4 cup water
- 3 Tbsp white vinegar
- 1/2 tsp flour
- 1/4 tsp salt
- 1/8 tsp turmeric
- 1/8 tsp garlic powder
- Put on an apron, this splatters and stains!
- Combine all ingredients in a small saucepan over medium heat. Stir until smooth.
- When mixture comes to a boil, reduce heat to a simmer and cook for 5 minutes, stirring often.
- Remove pan from heat. Leave uncovered for 1 minute, then cover pan until mustard is cool.
- Chill and store in an airtight container (a little glass jar with screw-lid is perfect).