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 oldrecipeuser
Hamilton CANADA
on November 16, 2011
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this follows a very old way of making REALLY GOOD mustard to go along with not just the turkey. if you americans can get your hands on Canadian Cheddar from Eric Jensens factory in Simcoe Ontario put it between a slab of fresh baked oat bread ( a while back Alton put out the recipe for it on one of his cooking showsthat has been coated with the maple syrup from george potters sugar bush sandy flats over in banta. WOW IS IT GOOD!!!!!!!
By msjacobson@yaho...
on November 01, 2011
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Despite the issues with the consistency, which can be overcome, I at first thought this mustard was tasty. Then I thought there was something a bit off. Then, as time past and the aftertaste of it lingered on my tongue I realized there was something unpalatable, even nasty about it. I'll stick with the tried and true recipes and will be tossing the rest of this batch down the drain.
By shantizi
knoxville tn
on March 29, 2011
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I don't own a microwave so I cooked it on the stove for about 5 min and it seemed to thicken nicely. Also I noticed that it wasn't as spicy after it had cooked a bit which seems to be what most of the complaints were about. I did use 3 cloves of fresh garlic instead of the powdered stuff and a little black mustard seed mixed with the yellow. I loved the result!
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