Homemade Gluten-Free Yellow Mustard Recipe

Most people like mustard.  We love it in sandwiches, or mixed with honey to make a dip.  I have even added a shot of it to macaroni and cheese casseroles.  I love it but I refuse to buy it anymore for several reasons.  The first reason (which is why I finally got around to making it) is that it is generally sold in plastic bottles.  Even the organic mustard I have purchased is in plastic bottles.  As most of you know I avoid food stored in plastic or cans (lined with plastic) since the plastic has been proven to leach toxic chemicals into the food.  The second reason I won’t buy it anymore is because it is ridiculously easy to make.  It takes 15 minutes (and a few days to mellow), and uses simple, all natural ingredients.  This recipe has great flavour and tastes much like French’s mustard, an old favorite.  It is so simple I challenge you to get out of your chair and make it right now.

Ingredients:

  • 1/2 cup water
  • 8 tablespoons dry ground mustard
  • 4 tablespoons apple cider vinegar
  • 1 tsp. arrowroot powder (optional, or replace with white flour, used as a thickener)
  • 1/2 teaspoon plus 1/4 teaspoon sea salt
  • 1/4 teaspoon turmeric
  • Pinch of garlic powder
  • Pinch of paprika

Directions:

  1. Combine all ingredients in a small sauce pan.  Whisk to combine.
  2. Heat until boiling.  Simmer on low for 10 minutes or until sauce has reduced to the thickness you would like it.  Stir frequently.
  3. Store in jar in fridge for up to a month.  For a more mellow mustard, allow to sit for a few days to become less hot.

Notes:

  • Mustard is hot when first made.  Let is sit for a few days and it will lose much of its heat.
  • Makes about 1 cup.

Recipe was adapted from Serious Eats: Sauced: Yellow Mustard.

This recipe has been shared on Real Food Forager’s Fat Tuesday blog hop.

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