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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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Golden Yellow Mustard Recipe