Make-at-Home Yellow Mustard2014-08-17
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Store-bought yellow mustard is a staple in most homes, but with a little planning, you can make your own mustard that has a brighter, stronger, more earthy flavor. This spicy version is great for dipping soft pretzels but tastes best smeared on a hot dog.
1/4 cup ground mustard, such as Colman’s
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1 large egg
1/2 cup white wine vinegar
1/8 teaspoon paprika
1/8 teaspoon turmeric
Place the ground mustard, sugar, and salt in a medium heatproof, nonreactive bowl and whisk to combine. Add the egg and whisk until smooth. Add the vinegar, paprika, and turmeric and whisk until combined. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours.
Fill a medium saucepan with 1 inch of water and bring it to a bare simmer over low heat. Remove the plastic wrap from the mustard mixture, place the bowl over the simmering water, and cook, whisking constantly, until the mustard mixture has thickened to the consistency of olive oil, about 8 to 10 minutes. (Check to make sure the water isn’t boiling by periodically removing the bowl from the saucepan using a potholder or dry towel. If the water is boiling, reduce the heat so the egg doesn’t curdle.)