Photo: Best Mustard Ever Recipe
Ingredients
- 1/4 cup dry mustard powder
- 2 teaspoons light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 cup sweet pickle juice
- 1/4 cup water
- 1/2 cup cider vinegar
- 1/4 cup mustard seed
Directions
In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.
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By kmm vt
on March 22, 2013
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awesome and easy. I never buy mustard anymore...
By DarthChef
on February 03, 2013
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Allrighty... I was never a fan of spicey deli mustard. This is an exception to that rule. I too had the WAY TOO THIN syndrom that plauges most of you. Solution is to prepare as described and after you re-whisk at the very end.. put back in your micro-safe container and heat for 30 seconds ( Or until you see it start to bubble. Stir it and then put back in till it bubbles again.. repeat until thick as you want.
By homicidemd
Bethlehem, PA
on September 12, 2012
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I'm not sure that I should be rating this since I have never before liked mustard as a condiment, only as an ingredient. After making this several times I do like it. I don't like sweet pickles so I don’t use sweet pickle juice. I replace the pickle juice with vinegar. White wine vinegar makes for a tart mustard; rice wine vinegar cuts down on the acidity. Since it's the acidity, which I've never liked in mustard; it's my personal favorite. I too found it thin. When I made my fourth batch, I used a different brand of mustard powder, and it was thicker. Later, I went back to the original brand, and it was thin again. As for heat levels, mix the dry ingredients with the water first and wait to add the vinegars. 4 minutes is perfect for me. Waiting 7 minutes was excruciating for my tongue and throat; so, I've never tried 8 minutes. The only real critique is that, because it's homemade, this mustard's texture tends to be gritty and/or sandy, for lack of better adjective.
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