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Chef Taha Ayad's Recipe Mustard Recipe with Homemade Yellow Mustard on Toast
Taha Ayad

Homemade Mustard Recipe

This homemade mustard recipe delivers bold, sharp flavor using simple pantry ingredients and a slow simmer technique for better texture and balance.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 48 servings
Course: Condiment
Cuisine: American
Calories: 15
Ingredients Method Notes

Ingredients
  

  • 1 cup cold water
  • ¾ cup yellow dry mustard powder
  • ¾ teaspoon coarse sea salt or kosher salt
  • ½ teaspoon ground turmeric
  • 1 teaspoon garlic purée or 1/8 teaspoon garlic powder
  • ⅛ teaspoon paprika
  • ½ cup white distilled vinegar

Method
 

  1. Whisk water, mustard powder, salt, turmeric, garlic, and paprika in a nonreactive saucepan until smooth
  2. Cook over medium-low heat, stirring often, until thickened into a paste (30–45 minutes)
  3. Keep the kitchen ventilated while cooking due to strong mustard fumes
  4. Whisk in vinegar and continue cooking until slightly thinner than store-bought mustard
  5. Remove from heat and let cool for 7–15 minutes
  6. Transfer to an airtight container and refrigerate up to 3 months
  7. Allow the mustard to mellow in flavor over several days before using

Notes

  1. Use a nonreactive saucepan to avoid metallic taste or discoloration
  2. Cook on low heat to prevent bitterness
  3. Mustard thickens further as it cools
  4. Flavor mellows over time in the fridge
  5. Adjust consistency with small amounts of water or vinegar if needed
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