Description
A simple and smooth homemade mustard recipe that combines yellow mustard seeds with a blend of spices and vinegar, simmered to develop rich flavors. This easy-to-make mustard is perfect for adding a tangy, spicy kick to your dishes and can be stored in the refrigerator for up to three months.
Ingredients
Scale
Mustard Seeds
- 3/4 cup yellow mustard seeds
Wet Ingredients
- 1.5 cups filtered water
- 1/4 cup apple cider vinegar or distilled wine vinegar
- 1 tbsp honey
Spices
- 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
Instructions
- Sterilize Tools: Begin by sterilizing all of your tools in boiling water to ensure cleanliness and avoid contamination. Use only glass, ceramic, or wooden utensils to prevent any metallic taste, avoiding aluminum or copper tools.
- Grind Mustard Seeds: Powder the mustard seeds using a spice grinder or a small food processor jar. Alternatively, use a mortar and pestle, though this requires more effort. The finer the powder, the smoother your mustard will be; for chunkier texture, keep the powder coarser.
- Mix Spices: Combine the mustard powder with the salt, turmeric, paprika, garlic powder, onion powder, and ground cinnamon powder thoroughly in a bowl.
- Cook Mustard Base: In a saucepan, add the filtered water and the mixed spices. Heat over low flame for about 45 minutes until the mixture begins to bubble gently. Stir occasionally to prevent sticking.
- Add Vinegar: Pour in the apple cider or distilled wine vinegar and continue to simmer for an additional 5-10 minutes, stirring occasionally to maintain even cooking and prevent sticking.
- Cool and Store: Transfer the hot mustard mixture into a sterilized glass container and allow it to cool completely at room temperature before sealing.
- Refrigerate and Mature: Seal the container airtight and refrigerate the mustard for at least 24 hours to mellow the flavors. The mustard will improve in taste as it ages and can be stored safely for up to three months.
Notes
- Making homemade mustard is surprisingly easy and takes less than an hour to prepare.
- Using glass or ceramic equipment is crucial for the best flavor; metallic utensils can alter the taste.
- The mustard will taste bitter right after making; allow it to rest for at least 24 hours to mellow.
- Store the mustard in an airtight glass jar in the refrigerator for up to three months for maximum freshness.
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
