A Very Easy Homemade Yellow Mustard Recipe
Who in America didn’t grow up with that classic mild yellow mustard spread across a hot dog?
The surprising thing is, once you’ve made yellow mustard yourself and discovered just how simple it is to do: you’re probably never going to be happy with that store-bought stuff again.
Homemade Yellow Mustard
The best part is when you make homemade yellow mustard, you’re in control of the ingredients, so you know what’s in it. Better still, homemade yellow mustard will keep in the refrigerator for up to a year. That’s right, a year. No need to add any additional or artificial preservatives or other ingredients you’re not sure how to pronounce. Just like when making homemade pickles, both the vinegar and salt help to preserve food. So let them do their thing in your homemade mustard as well.
If you’re going to start making things like homemade yellow mustard, you’re going to need to break a very bad habit most of us in America do every time we go grocery shopping. Simply put, we need to stop buying things in such small quantities. All that does is increase the price you pay per oz for the products you purchase.
Whether you call it ground mustard, mustard powder, dry mustard, or mustard flour, as long as you keep it dry, it will easily keep for 3 to 4 years and as long as you do things like make your own yellow mustard, you will go through it. So instead of buying those little bitty containers, buy mustard flour by the pound. You will save quite a bit of money compared to what you would spend on those tiny containers, and you’ll always have mustard flour around for other recipes that call for it as well.
When you first mix up a batch of mustard, the taste is quite hot. The secret steps to creating a bold yet milder homemade yellow mustard, by comparison, is cooking it for several minutes and then letting it age a bit. In fact, you’ll want to allow your mustard to age several days before its first use and the longer your mustard ages the milder it will become.
What Else Would I Use Mustard Flour Used For
Other Than Making Mustard
You can use it to make any other type of mustard you can imagine, including Hot mustard for things like egg rolls, and mustard sauce for ham or bbq, mustard flour is typically found in mayonnaise, salad dressings, and so much more.
FAQ’s
How long will it keep?
The best if used by date on the dry mustard package, (as well as other packaged foods) is the manufacturer’s suggestion for peak quality, not food safety. When stored properly, dry mustard flour is fine long after the best if used by date and, as long as you keep your mustard flour dry, in an airtight container, and preferably out of direct sunlight, it should keep for 3 to 4 years.
Homemade yellow mustard will keep in the refrigerator for up to one year.
If you want to store the yellow mustard at room temperature until opening the jar, leave a 1/4-inch headspace when filling the jar and process it in a water-bath canner for 5 minutes to seal the jar.
How can you tell if mustard flour is bad or spoiled?
Our senses are the best judge. The best way to tell is to look at and smell mustard flour. If insects appear in the flour or the mustard flour loses flavor, it should be discarded. The best rule of thumb is simple when in doubt throw it out.
For more information on the length of storage, check with our friends at StillTasty
If you are looking for some of the best airtight containers for seasonings to store your yellow mustard in, I would highly recommend you check here.
Once you’ve become a pro at this recipe, Why not try your luck at homemade mayonnaise?
Easy Homemade Yellow Mustard
Who in America didn't grow up with that classic mild yellow mustard spread across a hot dog?
The surprising thing is, once you've made yellow mustard yourself and discovered just how simple it is to do: you're probably never going to be happy with that store-bought stuff again.
Ingredients
Instructions
Wash
Wash and sterilize a 1-pint (16oz) mason
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Boil
While the jar is sterilizing, whisk all of the ingredients together in a small saucepan and bring to a boil over medium heat.
Simmer
Reduce heat, and continue to boil gently boil for 8 - 10 minutes, stirring frequently.
Cool
Remove the saucepan from the heat, and let the mustard cool for about 5 minutes. The mustard will thicken slightly during this time
Package
Transfer the mustard to the sterilized glass jar, attach the lid loosely, and let it cool to room temperature.
Refrigerate
Tighten the lid and store your homemade yellow mustard in the refrigerator
Servings 96
- Amount Per Serving
- Calories 7kcal
- % Daily Value *
- Total Fat 1g2%
- Saturated Fat 1g5%
- Sodium 37mg2%
- Potassium 10mg1%
- Total Carbohydrate 1g1%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 1g2%
- Vitamin A 1 IU
- Vitamin C 1 mg
- Calcium 4 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The easiest way to truly sterilize a glass jar is to cover it with water and boil it for at least 10 minutes.
Stored in the refrigerator, your homemade yellow mustard will keep for up to a year.
Recipe as written makes about 16oz