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Golden Yellow Mustard

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  Yellow mustard seeds 1⁄3 Cup (5.33 tbs)
  Sugar 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Turmeric 2 Teaspoon
  Champagne vinegar 1⁄4 Cup (4 tbs)
  Extra virgin olive oil 2 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Tabasco 1 Dash
  Water 1 Cup (16 tbs)

1. In a small skillet, toast the mustard seeds over moderate heat until they begin to pop, 1 minute. Immediately transfer them to a bowl and cover with a lid to stop the popping. Let the seeds cool completely.
2. Transfer the cooled mustard seeds to a spice grinder. Add the sugar and salt and grind to a powder.
3. Return the powder to the skillet. Add the turmeric, vinegar, oil, Worcestershire sauce, Tabasco and 3 tablespoons of the water. Cook the paste over moderate heat, stirring constantly, until it's sizzling, about 5 minutes. Stir in the remaining 1/3 cup of water and transfer to a bowl. Refrigerate the mustard overnight before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 785 Calories from Fat 486

% Daily Value*

Total Fat 55 g84.2%

Saturated Fat 3.7 g18.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2965.8 mg123.6%

Total Carbohydrates 56 g18.5%

Dietary Fiber 14.4 g57.4%

Sugars 21.5 g

Protein 22 g43.1%

Vitamin A 1.2% Vitamin C 9.6%

Calcium 46% Iron 70.9%

*Based on a 2000 Calorie diet

Golden Yellow Mustard Recipe