Diy Essentials Homemade Yellow Mustard Recipes

Steps:

• PREP/PREPARE
• Chef's Note: You can make this recipe with yellow mustard seeds, or dry yellow mustard. If you choose the seeds route, you will need to mix the ingredients together, cover, and allow the seeds to soak for two days before grinding into a paste. With the mustard powder method, you draw out the flavors by boiling the ingredients. Both methods have their flavor differences, and you might want to try both ways.
• Chef's Note: The vinegar in this recipe is not just for that certain "tang" that comes with yellow mustard. Adding vinegar or another acid preserves the spiciness so that it holds up over time. And this recipe will last up to a year in the fridge.
• Chef's Tip: What gives this mustard its kick is the amount of dried yellow mustard powder you use. Less powder... less kick.
• You will need a saucepan, a whisk, a good sealable glass jar, and a partridge in a pear tree... Okay, you do not need a partridge in a pear tree; however, have you ever seen a partridge in a pear tree... pretty cool.
• Gather your Ingredients (mise en place).
• Add all of the ingredients to a saucepan over medium-high heat.
• Bring to the boil, and continue to boil for 6 - 7 minutes.
• Remove from the heat, and allow to cool.
• Place in a sealed jar, and put into the fridge.
• Chef's Note: The mustard might appear a bit runny; however, it will thicken up after a day, or so, and it should have a life of about a year.
• PLATE/PRESENT
• Use in any recipe that calls for yellow mustard. Enjoy,
• Keep the faith, and keep cooking.

Steps:

• In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
• Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

Steps:

• Beat eggs, vinegar, evaporated milk, ground yellow mustard, flour, sugar, salt, and margarine together in a small pot until smooth; cook over low heat until simmering and slightly thickened, about 5 minutes. Cool to room temperature before storing in refrigerator.

Steps:

• Combine water, mustard powder, vinegar, flour, 1/4 teaspoon plus 1/8 teaspoon salt, turmeric, garlic powder, and paprika in a small saucepan over medium heat; whisk until smooth. Bring mixture to a boil, reduce heat to medium-low, and simmer, stirring often, until mustard is thickened, 5 to 10 minutes.
• Remove saucepan from heat; leave uncovered for 1 minute. Cover saucepan with a lid until cooled to room temperature; refrigerate until chilled.