YELLOW MUSTARD INGREDIENTS RECIPES
PREPARED YELLOW MUSTARD RECIPE | ALLRECIPES
Make your own prepared yellow mustard. It is so simple, and it is much healthier to eat!
Provided by JillH
Categories Side Dish Sauces and Condiments
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 1 /4 cup
Number Of Ingredients 9
Steps:
- Combine water, mustard powder, vinegar, flour, 1/4 teaspoon plus 1/8 teaspoon salt, turmeric, garlic powder, and paprika in a small saucepan over medium heat; whisk until smooth. Bring mixture to a boil, reduce heat to medium-low, and simmer, stirring often, until mustard is thickened, 5 to 10 minutes.
- Remove saucepan from heat; leave uncovered for 1 minute. Cover saucepan with a lid until cooled to room temperature; refrigerate until chilled.
Nutrition Facts : Calories 103.4 calories, CarbohydrateContent 5 g, FatContent 6.6 g, FiberContent 1.2 g, ProteinContent 5.6 g, SodiumContent 438 mg, SugarContent 0.2 g
YELLOW MUSTARD RECIPE | REAL SIMPLE
In essence, all mustard is a combination of ground mustard seeds and some form of liquid—it’s the type of seeds and liquid that differentiates one variety of mustard from the next. Yellow mustard is the most widely grown type of mustard seed and has the mildest flavor; its bright yellow color comes from turmeric. Get your burgers and dogs ready to top with this easy yellow mustard recipe that will give your store-bought favorite a run for its money.
Provided by Maki Yazawa
Total Time 45 minutes
Yield About 1 cup
Number Of Ingredients 6
Steps:
- In a small saucepan, combine 1 cup water, mustard powder, salt, turmeric, garlic and paprika over low to medium heat. Cook for 35 minutes, stirring often, until the mixture thickens into a paste.
- Add the vinegar and continue to cook until thickened into mustard consistency, whisking regularly for about 10 minutes.
- Cool to room temperature and store in an airtight container or bottle in the refrigerator for up to 3 months.
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Americans' passion for yellow mustard began in St. Louis at the 1904 World's Fair when the tangy sauce was spread over the top of the classic American hot dog. Today, over 100 years later, French's mustard is the top brand found in restaurants, and 80 percent of U.S. households have a bottle of French's somewhere in the pantry or fridge. Those bottles will eventually run dry. And if that happens to you, you may need to whip up some of your own yellow mustard in a flash. If you've got dry ground mustard and turmeric in the spice rack, you can easily clone some yellow mustard sauce. This recipe yields just 1/4 cup of yellow mustard, but that should hold you over. At least until you can get to the store for more of the real thing.
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