Mustard From Pantry Staples
Mustard is such a versatile condiment. The variety is endless as you experiment with different bases and seed variety. Our family tends to stick to the milder end of things so my pantry only has yellow mustard seed but, if you are more spicy, here is a great resource to get you experimenting.
This post by Leaf TV gives instructions on how to toast and grind your seeds to use in the recipes below.
The recipe I use is slightly altered from Leite's Culinaria.
1 cup cold water
3/4 cup yellow dry mustard (approximately 1 1/2 cups whole seeds, before grinding)
1/2 tsp Real brand salt
1/2 tsp ground turmeric
1/8 tsp garlic powder
1/8 tsp paprika
1/2 cup white distilled vinegar
Place the water, dry mustard, salt, turmeric, garlic, and paprika in a small nonreactive saucepan and whisk until smooth. Cook the mixture, in a well ventilated kitchen, over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes.
Whisk the vinegar into the mustard mixture and continue to cook until it’s thickened to a prepared mustard consistency (7 to 15 minutes).
Let the mustard cool to room temperature. Store in an airtight container in the fridge for up to 3 months. The mustard will mellow with time.
In a pinch, this recipe from The Spruce Eats only takes a minute to whip up if you don't have time to make the standard version above.
4 teaspoons mustard powder or (approx. 2 1/2 TBSP whole seeds, before grinding)
1 tablespoon water
1 tablespoon white wine vinegar
2 teaspoons honey
1/4 teaspoon salt
Stir the mixture into a paste and let it sit for about an hour. It will make about 1/4 cup.
Yellow mustard is a good, basic substitute for Dijon. It’s not as spicy as Dijon is made with brown and black mustard seeds, and the mustard taste is milder. If you want to add in the bite of the Dijon, add a pinch of pepper or horseradish.