Golden Yellow Mustard
|Yellow mustard seeds||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Champagne vinegar||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|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.