Homemade Yellow Mustard

By Leite's Culinaria

Ingredients

1 cup cold water
3/4 cup yellow dry mustard powder ((avoid brown, black, or Chinese powders for this recipe))
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

Prep Time75mins
Cook Time60mins
Servings48

Instructions

Place the water, dry mustard, salt, turmeric, garlic, and paprika in a small nonreactive saucepan and whisk until smooth.

Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes. TESTER TIP: You're definitely going to want to do this in a well-ventilated kitchen. As in windows flung open and exhaust fan on high. Trust us. And that nonreactive saucepan is also essential or the mustard could take on an off color and hue.

Whisk the vinegar into the mustard mixture and continue to cook until it's thickened to the desired consistencyyou know, the usual prepared mustard consistencywhich can take anywhere from 7 to 15 minutes.

Let the mustard cool to room temperature before spooning the mustard into an airtight container. Cover and refrigerate for up to 3 months. The mustard will be quite pungent the first few days or even weeks, but will mellow with time.