By Karrie on | Updated | 3 Comments
Making your own Homemade Yellow Mustard is surprisingly easy, simple, and super delicious.
There is something special about making your own condiments at home. Not only do you get to control the quality of ingredients, but you also get a fresh and bolder flavor. This homemade mustard recipe is definitely a winner in my book. It packs just the right punch and is the perfect creamy consistency. Bonus, it uses only a few items from your pantry. So, you can make a batch whenever you need. The days of store bought mustard are over, my friends. Once your family tastes this tangy American favorite they will be hooked for life! Don’t you just love creating new family traditions to hand down for generations to come? I know I do!
How to Make Homemade Yellow Mustard
Ingredients:
1 cup cold water
3/4 cup yellow dry mustard
3/4 teaspoon coarse sea salt or kosher salt
1/2 teaspoon ground turmeric
1 teaspoon garlic purée, or 1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/2 cup white distilled vinegar
Directions:
1. Add all ingredients (except the vinegar) into a large non-reactive pan over medium-low heat.
2. Whisk and stir until it cooks down to a thick paste (about 15-30 minutes).
3. Once it cooks down to a thick paste, whisk in the white vinegar and let it cook down further until you have your desired consistency (5-10 minutes).
4. Once it has thickened to your liking, remove from heat and let cool to room temperature. Once cool, you can transfer to an airtight container and store in your fridge for up to 3 months. Note: The mustard will be super strong and pungent the first couple days. Over time, the flavors will mellow.
Recipe Card
4 from 2 votes
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Homemade Yellow Mustard Recipe
Published By Karrie
Course homemade diy
Cuisine American
Keyword homemade yellow mustard
Servings 96 servings
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Make mustard at home with this homemade yellow mustard recipe.
Ingredients
Ingredients:
- 1 cup cold water
- 3/4 cup yellow dry mustard
- 3/4 tsp coarse sea salt or kosher salt
- 1/2 tsp ground turmeric
- 1 tsp garlic purée or 1/8 teaspoon garlic powder
- 1/8 tsp paprika
- 1/2 cup white distilled vinegar
Instructions
1. Add all ingredients (except the vinegar) into a large non-reactive pan over medium-low heat.
2. Whisk and stir until it cooks down to a thick paste (about 15-30 minutes).
3. Once it cooks down to a thick paste, whisk in the white vinegar and let it cook down further until you have your desired consistency (5-10 minutes).
4. Once it has thickened to your liking, remove from heat and let cool to room temperature. Once cool, you can transfer to an airtight container and store in your fridge for up to 3 months.
Notes
Note: The mustard will be super strong and pungent the first couple days. Over time, the flavors will mellow.
Nutrition
Calories: 5kcal | Sodium: 18mg | Potassium: 7mg | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg
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SEE MORE OF MY HOMEMADE CONDIMENT RECIPES:
Homemade Ketchup from fresh tomatoes
Thick and Creamy Homemade Mayonnaise
Homemade Syrup – 3 Ways!
The BEST ever Homemade BBQ Sauce recipe
Olive Garden Italian Dressing copycat recipe
About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
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tina schriver says
I loved the simple recipe and ease of making but after 3 days in fridge it’s still WAY TOO bitter. Any suggestions on taming it. It’s not enjoyably edible as it is currently. Add some sugar? HELP!? I made a double batch to share not expecting any issues based on other mustards I have made. I don’t want to waste it. Thanks!Reply
Karrie says
So happy you liked it Nancy!Reply
Nancy says
I am going to enjoy this. I will be making again.
Reply
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