Basic Yellow Mustard
Source of Recipe
From "Burger Night (Williams-Sonoma)" by Kate McMillan
List of Ingredients
• 1 cup ground yellow mustard seeds
• ⅔ cup apple cider vinegar or white vinegar
• 1 tsp kosher salt
In a small saucepan combine the mustard seeds, vinegar, ⅓ cup water, and the salt over medium heat and cook, stirring often with a wooden spoon, until thickened, about 5 minutes.
Remove from the heat and let cool completely. Transfer to an airtight container and refrigerate until thickened, about 1 hour and 15 minutes.
Season with salt. The mustard can be stored in the refrigerator in an airtight container for up to 1 month.
Makes about 1½ cups
Mustard Flavor Variations:
• Dill Mustard:
Stir together ½ cup Basic Yellow Mustard and 1 tablespoon chopped fresh dill.
• Herbed Mustard:
Stir together 2 tablespoons Dijon mustard, 2 tablespoons whole-grain mustard, and 1 teaspoon each chopped fresh tarragon, parsley, and basil.
• Roasted Garlic Mustard:
Roast 8 cloves of unpeeled garlic, drizzled with olive oil and loosely wrapped in aluminum foil, for 30 minutes at 450°F. Peel the garlic, mash it in a small bowl until smooth, and stir it into ½ cup Dijon mustard
• Honey Mustard:
Stir together 5 tablespoons honey, 5 tablespoons Dijon mustard, and 1½ tablespoons melted butter.
• Horseradish Mustard:
Stir together ½ cup Dijon mustard and 1 to 2 tablespoons (depending on how hot your want it) prepared horseradish.