Americans' passion for yellow mustard began in St. Louis at the 1904 World's Fair when the tangy sauce was spread over the top of the classic American hot dog. Today, over 100 years later, French's mustard is the top brand found in restaurants, and 80 percent of U.S. households have a bottle of French's somewhere in the pantry or fridge. Those bottles will eventually run dry. And if that happens to you, you may need to whip up some of your own yellow mustard in a flash. If you've got dry ground mustard and turmeric in the spice rack, you can easily clone some yellow mustard sauce. This recipe yields just 1/4 cup of yellow mustard, but that should hold you over. At least until you can get to the store for more of the real thing.
Source: Even More Top Secret Recipes by Todd Wilbur.
This recipe is available in
- 4 tablespoons dry ground mustard (mustard flour)
- 1/4 cup water
- 3 tablespoons white vinegar
- 1/2 teaspoon Wondra flour
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1/8 teaspoon turmeric
- Pinch garlic powder
- Pinch paprika
- Do This
1. Combine all ingredients in a small saucepan over medium heat. Whisk until smooth.
2. When mixture comes to a boil, reduce heat and simmer for 5 to 10 minutes, stirring often.
3. Remove pan from heat. Leave uncovered for 1 minute, then cover the pan with a lid until cool. Chill and store in a covered container.
Makes 1/4 cup.