Recipe for yellow mustard, a classic of American cooking

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Yellow mustard

La Mostaza

Mustard is one of the oldest condiments used in the world. Its name comes from Roman times, from a condiment fermented in wine called mustum. In fact, remains of mustard seeds have been found dating between 6100 to 5750 years ago in Europe (Saul et al., 2013).

It is one of the first spices used to change or enhance the flavor of food; that is, it was one of the first ingredients that humans used to transform the flavor of basic foods, such as meat. Personally, I see it as one of the first steps of the culinary art, that moment when cooking stops being just survival and starts to become culture and creation.

There are many varieties of mustard in the world and also different ways of preparing it, from fermented in beer and wine, such as the famous Dijon mustard, to fruity versions such as the Mostarda di Frutta. But today, we are going to concentrate on yellow mustard, also known as American mustard, because it is one of the easiest to prepare at home. And although its flavor is less intense than many European versions, it is still a flavorful recipe and a versatile condiment in the kitchen.

Yellow or American Mustard

American mustard was invented in 1904 by George and Francis French and was first served at a hot dog stand during a World’s Fair in Louisiana, USA. This version was intended for American palates, which were not accustomed to the strong, spicy taste of European mustards.

There are three main types of mustard seeds: black, brown and white (yellow). American mustard is made exclusively from white mustard seeds, which have a milder and less intense flavor than the black and brown varieties. For this recipe you can use already ground mustard, or buy the seeds whole and grind them yourself with a mortar and pestle or a coffee or spice grinder to obtain a fine powder.

White (yellow) mustard seeds have a naturally pale beige color when ground. The characteristic yellow color of American mustard is due to turmeric, a spice that was incorporated into the recipe precisely for that purpose. Depending on how much turmeric you add, the color can vary: a little more and it becomes more intense; a little less, and the tone is lighter. If you also add paprika, as in this recipe, you can obtain a more ocher or orange color.

Yellow mustard is one of those versatile ingredients used in many more dishes than we imagine, not only in hot dogs as it became popular in North America. It is a condiment that enhances the flavor of stews, sauces and marinades, and can give a special touch to even the simplest dishes.

A significant advantage of making it at home is that you can control the pungent flavor that comes naturally from mustard seeds. But did you know that this sharpness depends not only on the seed but also on water, vinegar, and heat?

In this other blog post, I explain why mustard tastes sharp and how you can make it milder or stronger. I also propose a simple experiment with purple cabbage to prove that it is an acidic substance. It is a fun activity for kids (and curious adults, too).

Is mustard acidic? Easy Home pH Experiment with Purple Cabbage

If you want to know more about mustard from a more scientific approach, I recommend a book I love: Harold McGee’s On Food and Cooking: On Food and Cooking. It is a fascinating reference on the science behind food and cooking.

Ingredients for yellow mustard

  • White mustard seeds or mustard powder: You can also use mustard flour, which is ground seeds passed through a sieve to remove the seed husks. You can buy the mustard already pulverized or grind the seeds yourself using a coffee grinder (or spice grinder) or a mortar and pestle.
  • Vinegar: You can use white cane vinegar or apple cider vinegar, which adds a sweeter flavor. Personally, I like to use white wine vinegar because it has a milder acidity and brings a deeper, more balanced taste.
  • Turmeric: Not only does it give that characteristic yellow color, but it also adds to the flavor.
  • Paprika: One of the spices that helps develop the flavor of this recipe. It can also slightly influence the color.
  • Garlic powder: I prefer to use garlic powder because it adds flavor and helps maintain a smoother texture. Although some recipes also use garlic in small pieces.
  • Salt: Use fine salt to make the texture of the mixture more uniform.
  • Cold water: Water is key to activating the spicy flavor of mustard. It is important that it is cold or at room temperature because if it is hot, it can deactivate the enzyme responsible for the spiciness, and the flavor will be much milder.

Making American Mustard at home – step-by-step guide

Step 1: Open the windows

Keep in mind that making homemade mustard has a disadvantage: the smell is quite pungent during its preparation. Therefore, it is best to keep the windows open or prepare the mixture in a well-ventilated space to avoid discomfort.

Step 2: Add all spices

In a non-reactive pot (such as a stainless steel pot), add the mustard powder, paprika, salt and garlic powder. Mix all the ingredients well so that there are no lumps and the texture is uniform.

Step 3: Add water

Add the cold water to the dry ingredients mixture and stir until a homogeneous paste is obtained.

This step is key because it allows you to control the level of spiciness. If you like a strong-flavored mustard, let the mixture sit for 15 to 30 minutes before proceeding. For a milder and less spicy result, skip the steeping time and go directly to the next step.

Step 4: Add the vinegar

Add the vinegar to the mixture and stir well until everything is integrated and has a smooth and uniform texture.

Step 5: Cooking

Place the pot over medium heat. When the mixture starts to boil, lower the temperature and stir constantly to avoid sticking or lumps. Cook for 10 to 15 minutes. Allow to cool completely before storing.

Note:

You can adjust the texture of the mustard once it is cold. If you want a thicker consistency, you can heat the mustard over low heat for another 10 minutes. If you prefer it more liquid, add water gradually, one spoonful at a time, until it reaches the texture you like. Keep in mind that the mustard will naturally thicken as it cools.

 

Storage and Reheating

Homemade mustard keeps very well, thanks to the acidity of the vinegar, which allows you to prepare it in advance and have it ready in the refrigerator. Once the mixture has completely cooled, store it in a clean glass jar with a tight-fitting lid.

Over time, the flavor of mustard may become a little milder, but it is still perfectly safe and delicious.

Summary

🥶 Refrigerator: Store mustard in an airtight jar in the refrigerator. It lasts between 3 and 4 weeks, although the flavor may change slightly over the days.
❄️ Freezer: It is not recommended to freeze it since it loses texture and the flavor is altered.

Yellow mustard or American mustard
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Yellow mustard or American mustard

0.0 from 0 votes
Cuisine: AmericanaDifficulty: Easy
Portions

1

portion
Preparation time

2

minutes
Cooking time

15

minutes
Resting time

10

minutes

Ingredients

  • 82 g 1/2 cup mustard powder

  • 180-200 ml 3/4 of cold water (start with ¾ cup of water)

  • 120 ml 1/2 cup of white wine vinegar or white cane vinegar

  • 1 teaspoon 1 teaspoon salt or to taste

  • 1 teaspoon 1 teaspoon garlic powder

  • 1 teaspoon 1 teaspoon turmeric (you can use less if you want a softer color or more if you prefer a deeper shade)

  • 1/4 teaspoon 1/4 teaspoon paprika (optional)

Directions

  • Mix all the dry ingredients well in a non-reactive pot, such as a stainless steel pot.
  • Add the cold water and stir until a homogeneous mixture is obtained.
  • If you want a spicier mustard, let the mixture stand for 10 to 30 minutes before adding the vinegar. The longer it sits, the more the spiciness intensifies.
  • For a milder mustard, add the vinegar immediately and mix.
  • Heat the mixture over medium heat until it begins to bubble. Then reduce heat to low and cook for 10 to 15 minutes, stirring constantly.
  • Allow to cool. If it is too thick at the end, add one or two tablespoons of water to adjust the consistency.

Note

  • Make approximately 1 cup (240 ml) of mustard.

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