Simple yellow mustard is fast and easy to make at home. Never go without again!
Keyword: dijon, mustard, yellow seeds
Method: grind, mix
Skill Level: Basic
2tbswhole mustard seeds (brown or black)
1/4cupground mustard powder
4tspapple cider (or white wine vinegar)
Gather the ingredients.
Grind the seeds in a spice grinder for 15 seconds. You don't want to completely reduce the seeds to a powder. They should still be mostly whole, but just a little bit crushed. Alternatively, have at it with a mortar and pestle.
Combine the slightly crushed seeds, mustard powder, and salt in a small bowl. Stir to mix the dry ingredients.
Mix in the wet ingredients. The mustard may seem soupy at this stage. Don't worry. It will thicken up as the mustard seeds and powder absorb the liquids.
Cover and store at room temperature for 2 days before using. This wait time is important, and not just because it allows time for the mustard to thicken up. Freshly made mustard has a harsh, bitter taste. That bitterness mellows as the mustard ages.
After the 2 day wait, transfer the mustard to a clean glass jar(s). Cover tightly.