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Prepared Yellow Mustard

Make your own prepared yellow mustard. It is so simple, and it is much healthier to eat!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 2 people
Calories 718 kcal

Equipment

  • 1 Small Saucepan Essential for simmering the mustard mixture.
  • 1 Whisk For achieving a smooth consistency and preventing lumps.
  • 1 Measuring Cups and Spoons For accurate ingredient portions.
  • 1 Lid for Saucepan To cover and cool the mustard effectively.
  • 1 Airtight Container For proper storage and refrigeration of the finished product.

Ingredients
  

Main

  • ¼ cup water
  • ¼ cup mustard powder
  • 3 tablespoons distilled white vinegar
  • ½ teaspoon quick-mixing flour such as Wondra®
  • ¼ teaspoon salt or more to taste
  • ⅛ teaspoon ground turmeric
  • 1 pinch garlic powder
  • 1 pinch paprika

Instructions
 

  • Combine water, mustard powder, vinegar, flour, salt, turmeric, garlic powder, and paprika in a small saucepan over medium heat; whisk until smooth. Bring mixture to a boil, reduce heat to medium-low, and simmer, stirring often, until mustard is thickened, 5 to 10 minutes.
  • Remove the saucepan from heat; leave uncovered for 1 minute. Cover the saucepan with a lid until cooled to room temperature; refrigerate until chilled.

Notes

Achieving a perfectly smooth texture is paramount; vigorously whisk dry ingredients with liquids before heating, and continue stirring often while simmering to prevent lumps and scorching. The mustard will thicken considerably upon cooling, so avoid over-reducing it. For enhanced flavor, consider blooming the mustard powder in a tiny bit of hot vinegar before combining with other liquids to fully release its pungency. Experiment with adding a touch of sweetness like honey or maple syrup, or a dash of finely minced shallot or garlic (sautéed first) for a more complex profile. For longer shelf life and improved emulsion, ensure thorough cooking to activate the flour's thickening properties, and store in a sterilized, airtight container. Always taste and adjust salt after cooling, as flavors meld and concentrate.