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an overhead of a jar of yellow mustard with a knife in it.
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5 from 15 votes

Homemade Yellow Mustard

Course Condiment
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 21 .25 oz servings
Calories 13kcal
Author Tracy

Equipment

  • small non reactive pot

Ingredients

  • 1/3 cup mustard powder 1.15 oz or 32 g
  • 1/4 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon turmeric
  • pinch garlic
  • pinch paprika
  • 1 tablespoon brown sugar 15 g
  • 1 teaspoon cornstarch
  • 1 teaspooin water for cornstarch slurry

Instructions

  • Make cornstarch slurry: Add cornstarch and 1 teaspoon of water to a small bowl and mix to create a slurry. Set aside
  • Cook Down Mustard: Add all ingredients to a small pot and heat over medium. Whisk so all of the ingredients are combined/dissolved.
    Lower heat to medium-low and let simmer for 20-25 minutes until the mustard has thickened and cooked down to a thickness of your liking.
  • Store: Remove from heat and add to a jar. Store in the fridge for up to 3 months.

Notes

Yield
This recipe yields about 5.25 oz. Which is about equivalent to 21 little mustard packets. 
Substitutions
Vinegar:  While we prefer apple cider vinegar, you can also use white vinegar.
Sugar: The sugar is optional, but it really does cut the bitterness of the mustard to be able to use it immediately. You can use brown or white.

Nutrition

Calories: 13kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 29mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg
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