Yellow Mustard
Let’s mix up a batch of Yellow Mustard.
If you are following the Autoimmune Paleo (AIP) protocol this recipe fits into reintroduction stage 1 as it uses mustard powder. In the coming weeks I'll be sharing a recipe that uses mustard seed to create a grainy mustard as well as a honey mustard
I personally prefer to use weights in certain recipes but I also have some measurements written down in case you don’t have a digital scale handy
When made as written this will make 1 quart of mustard. Feel free to upscale or downscale this recipe depending on how much you want to make. I do prefer to make this big batch as it does have quite a good shelf life when stored in the refrigerator
Equipment:
Saucepan
Digital scale
Whisk
Spatula
Sanitized mason jar
Ingredients:
220g mustard powder
500g water
280g/150ml white balsamic vinegar
150g/1/4 cup + 4 tsp honey
4 tsp turmeric
4 cloves garlic
1 tsp salt
Instructions:
Place mustard powder & water in a sauce pan mixing well until combined
Add the remaining ingredients
Place it on the stove over medium heat. Allow the mustard to simmer & thicken for 30 minutes
Sanitize your mason jar
Remove & discard the garlic cloves
Pour the mustard into your jar & allow to cool at room temperature
Once cooled check the consistency of the mustard. If it’s too thick add 1 tsp of vinegar at a time stirring well to combine until it has thinned out
Place in the refrigerator & allow to sit for 2-3 days before you enjoy!
Shelf life:
Up to 6 months in the refrigerator
Image of a jar of the prepared mustard