Making plain yellow mustard may not make much sense. Why? It’s so cheap in the grocery store, after all.
BECAUSE IT TASTES AMAZINGLY BETTER. Isn’t that the usual reason? I’ve used this recipe for years, and it has never failed me.
1 cup dry ground mustard
1 cup water
12 tablespoons white distilled vinegar
2 tablespoons flour
1 1/2 teaspoon salt
1/2 teaspoon tumeric
1/8 + pinch teaspoon garlic powder
1/8 + pinch teaspoon paprika
Combine all ingredients in a small saucepan over medium heat. Wisk until
smooth. When the mixture comes to a boil, reduce heat and simmer, stirring
often, until it reduces to a mustard-like consistency (about 15 to 20 minutes).
Remove pan from heat, let sit uncovered for one minute, then cover and allow
to cool. Store in a covered container. It will be quite pungent for a few
days, but will mellow with time.
Makes one cup.