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    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 1 cups

    Mustard Flavor Variations:

    Dill Mustard:
    Stir together 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 450F. Peel the garlic, mash it in a small bowl until smooth, and stir it into cup Dijon mustard

    Honey Mustard:
    Stir together 5 tablespoons honey, 5 tablespoons Dijon mustard, and 1 tablespoons melted butter.

    Horseradish Mustard:
    Stir together cup Dijon mustard and 1 to 2 tablespoons (depending on how hot your want it) prepared horseradish.




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