American Style Yellow Mustard Food
MILD YELLOW HOT DOG MUSTARD
Try this simple recipe for classic ballpark-style mild yellow mustard (the stuff you love on hot dogs). You may never buy mustard again.
Provided by Leda Meredith
Categories Sauces Condiment Ingredient
Time P1DT14m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Start by sterilizing your jars . Use 1 glass half-pint jar or 2 (4-ounce) jars. While the jar(s) are sterilizing, prepare the mustard.
- Whisk together all of the ingredients in a small saucepan until smoothly combined. The mixture will be quite liquid at this stage. Bring it to a boil over medium-high heat. Boil for 7 to 8 minutes, stirring occasionally.
- Remove the saucepan from the heat and let the mustard cool for 5 minutes. The mustard will thicken slightly during this time, but don't be concerned if it isn't as thick yet as you want the final product to be. Don't be tempted to add more mustard powder to thicken it up: The mustard will continue to thicken over the next 24 hours or even a couple of days.
- Transfer the mustard to the sterilized glass jar(s). Securely fasten the lid(s). Let cool to room temperature before storing the mustard in the refrigerator.
- Enjoy.
Nutrition Facts : Calories 75 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, Sodium 400 mg, Sugar 3 g, Fat 5 g, ServingSize 1/2 cup (4 servings), UnsaturatedFat 0 g
AMERICAN STYLE YELLOW MUSTARD
Please note: I had to convert this from metric measurements to imperial. I think It's accurate.
Provided by alex.richardson
Categories Low Protein
Time 1h40m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- 1. Combine all ingredients in sauce pan. It'll pretty much be water thin. Don't worry.
- 2. Put on a low heat/simmer. Open kitchen windows and keep your face away from the pan. The fumes will burn your eyes and nose.
- 3. Simmer for one to two hours until thick.
- 4. Remove from the heat. Allow to cool down to room temperature. Jar, refrigerate and leave to mature for at lest two months.
Nutrition Facts : Calories 162.9, Fat 0.5, SaturatedFat 0.1, Sodium 1170, Carbohydrate 32.8, Fiber 1.4, Sugar 2.5, Protein 4.1
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- Place the water, dry mustard, salt, turmeric, garlic, and paprika in a small nonreactive saucepan and whisk until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes.☞TESTER TIP: You’re definitely going to want to do this in a well-ventilated kitchen. As in windows flung open and exhaust fan on high. Trust us. And that nonreactive saucepan is also essential or the mustard could take on an off color and hue.
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- Let the mustard cool to room temperature before spooning the mustard into an airtight container. Cover and refrigerate for up to 3 months. The mustard will be quite pungent the first few days or even weeks, but will mellow with time.
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