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Yellow mustard that has been made from scratch curing in a jar and being tasted on a knife

Homemade Yellow Mustard

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Homemade yellow mustard comes together in about 10 minutes of hands on time with mustard powder, vinegar, and turmeric. This yellow mustard recipe cures in the fridge or on the counter until it's tangy, golden, and ready to spread.
Course Condiment
Cuisine American
Diet Low Calorie, Low Fat, Vegan, Vegetarian
Keyword homemade, mustard
Prep Time 3 minutes
Cook Time 8 minutes
Cure time 8 hours
Total Time 8 hours 11 minutes
Servings 16 1 tablespoon
Calories 21
Author Gina Dickson

Ingredients

  • 1/2 cup yellow mustard seed powder dry ground
  • 1/2 cup water (or substitute beer for a deeper, malty flavor)
  • 1/3 cup apple cider vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon sweet paprika ground

Instructions

Cook the Mustard Base

  • Add all the ingredients to a small, non-reactive saucepan and whisk until smooth and well combined.
    1/2 cup yellow mustard seed powder, 1/2 cup water, 1/3 cup apple cider vinegar, 3/4 teaspoon salt, 1/4 teaspoon turmeric, 1/8 teaspoon garlic powder, 1/8 teaspoon sweet paprika
    Dry homemade mustard ingredients in a pan
  • Bring the mixture to a slow boil over low heat, whisking often so it doesn't stick to the pan.

Simmer and Cool

  • Simmer for 8 minutes, stirring every 30 seconds to keep the mixture smooth. Do not cover the pan, trapped moisture will water down the finished mustard.
    Homemade yellow mustard being cooked in a pan and stirred with a whisk
  • Remove the pot from the heat and let it cool completely to room temperature.
    yellow mustard that has been cooked to a thickness that will stay on the spoon being held over the pan

Cure the Mustard

  • Once cooled, choose a curing method. For the mild, smoother flavor, let it sit at room temperature for 8 to 10 hours before refrigerating. For a sharper, spicier flavor, transfer to sterilized jars, seal, and refrigerate for 24 to 48 hours before using.

Notes

  • Storage: Keep refrigerated in a tightly sealed container for up to 1 year. This mustard has no preservatives, so it should not sit out at room temperature after curing.
  • Substitutions: Beer may be substituted for water for a deeper, malty flavor (confirmed tested).
  • Variations: Skip the cooking step entirely and whisk the ingredients together raw for a spicier, more intense mustard, then cure using either method above (confirmed tested).

Nutrition

Serving: 1tablespoon | Calories: 21kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 110mg | Potassium: 34mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 9IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 0.4mg
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