+

Spicy Yellow Mustard

Ingredients (7)

  • 1/4 cup ground mustard, such as Colman’s
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1/2 cup white wine vinegar
  • 1/8 teaspoon paprika
  • 1/8 teaspoon turmeric
Try Amazon Fresh
Nutritional Information
  • Calories164
  • Fat6.88g
  • Saturated fat1.71g
  • Trans fat0.02g
  • Carbs12.84g
  • Fiber2.68g
  • Sugar9.23g
  • Protein8.69g
  • Cholesterol186.0mg
  • Sodium761.0mg
  • Nutritional Analysis per serving (1 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Spicy Yellow Mustard

Store-bought “prepared” yellow mustard is a staple in most households, but with just a little planning, you can make your own mustard using ingredients that you probably already have on hand. This spicy version is great for dipping soft pretzels into or smearing on a grilled cheeseburger.

Game plan: Allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the mustard sits in the refrigerator, the less spicy it will become.

This recipe was featured as part of our Make Your Own Mustard project.

Tips for Eggs

Instructions

  1. 1Place the ground mustard, sugar, and salt in a medium heatproof, nonreactive bowl and whisk to combine. Add the egg and whisk until smooth. Add the vinegar, paprika, and turmeric and whisk until combined. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours.
  2. 2Fill a medium saucepan with 1 inch of water and bring it to a bare simmer over low heat. Remove the plastic wrap from the mustard mixture, place the bowl over the simmering water, and cook, whisking constantly, until the mustard mixture has thickened to the consistency of olive oil, about 8 to 10 minutes. (Check to make sure the water isn’t boiling by periodically removing the bowl from the saucepan using a potholder or dry towel. If the water is boiling, reduce the heat so the egg doesn’t curdle.)
  3. 3Transfer the mustard to a nonreactive container with a tightfitting lid and cool completely. Seal the container and refrigerate for up to 2 weeks.
Load Comments

Recommended from Chowhound

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking
Guides

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking

by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes...

Christmas Cheesecake: The Most Wonderful Dessert of the Year
Explainers

Christmas Cheesecake: The Most Wonderful Dessert of the Year

by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...

Christmas Crack: The Easiest and Most Addictive Holiday Gift
How To

Christmas Crack: The Easiest and Most Addictive Holiday Gift

by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...