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Spicy Yellow Mustard

by Betsy Carter and Karlee Rotoly

Under 30 min

Under 30 min

Ingredients

for 1 cup

  • ¾ cup
    dry mustard powder (75 g)
  • 1 teaspoon
    garlic powder
  • ½ teaspoon
    ground turmeric
  • 1 cup
    filtered water, cold (240 mL)
  • 1 ½ tablespoons
    distilled white vinegar
  • 1 ½ teaspoons
    kosher salt
    Calories 266
    Fat 17g
    Carbs 16g
    Fiber 6g
    Sugar 3g
    Protein 13g

Estimated values based on one serving size.

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Preparation

  1. In a small pot, combine the mustard powder, garlic powder, turmeric, and water. Whisk mixture, breaking up any lumps, until completely smooth. Bring to a simmer over medium-low heat. Cook, whisking occasionally, for 20-25 minutes, until thickened to the consistency of prepared yellow mustard. Be careful not to let mixture scorch or dry out.
  2. Remove the pot from the heat and stir in the vinegar and salt. Let cool completely.
  3. Transfer to a clean airtight container and store in the refrigerator. The mustard should keep for up to 1 year.
  4. Enjoy!
 

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