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.
- 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
- Combine all ingredients in a small sauce pan. Whisk to combine.
- Heat until boiling. Simmer on low for 10 minutes or until sauce has reduced to the thickness you would like it. Stir frequently.
- 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.
- 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.