Making yellow mustard is a super easy project you can make in minutes. The mustard is delicious and sharp and can be stored indefinitely, or even canned. Fair warning: your house will smell like mustard for hours after making this.
Step 1: Mix ingredients
Put all the ingredients except the vinegar in a non-reactive sauce pan (pretty much anything except copper or cast iron), and whisk until well-mixed. Cook the mixture on medium-low until it boils, and reduce down to a thick paste, stirring frequently.
Add the vinegar to the mixture and keep whisking as it reduces, until it reduces to the desired consistency. Take it off the heat.
Step 3: Store
Put the mixture in a clean container with a good, airtight lid, and store in the fridge. The mustard will be very hot for the first few days after you make it, but will mellow out as it sits in the fridge.
The mustard will last for months, and should last relatively indefinitely as long as it doesn’t get contaminated with other ingredients. Just make sure to check that it doesn’t grow green fluff.
Loving the city, but longing for the farm, Melissa has made a hobby and a habit out of living sustainably, and DIYing, all while enjoying the perks of living in the big city. From Vancouver BC, she posts about making your own homestead from the smallest condo, and bringing farm living to rapid transit.
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