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Make Your Own Mustard, Save $$$

Mustard: ketchup’s slightly less popular sidekick. When it comes to burgers, we still stick by this condiment duo. But mustard can also stand alone, lending its distinctive pungent flavor to dressings, marinades, and glazes. While some fancy store-bought mustards might seem artfully handcrafted and complex, it’s quite easy—and arguably tastier—to make your own. All it takes is a few ingredients and a little time, and you’ll have your personal house-made blend. So go toss out those crusty yellow squeeze bottles.

Store-bought “prepared” yellow mustard is a staple in most households, but with just a little planning, you can make your own mustard using ingredients that you probably already have on hand. This spicy version is great for dipping soft pretzels into or smearing on a grilled cheeseburger.  Game plan: The oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the mustard sits in the refrigerator, the less spicy it will become.

INGREDIENTS

  • 1/4 cup ground mustard,
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1/2 cup white wine vinegar
  • 1/8 teaspoon paprika
  • 1/8 teaspoon turmeric

INSTRUCTIONS

  1. Place the ground mustard, sugar, and salt in a medium heatproof, nonreactive bowl and whisk to combine. Add the egg and whisk until smooth. Add the vinegar, paprika, and turmeric and whisk until combined. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours.
  2. Fill a medium saucepan with 1 inch of water and bring it to a bare simmer over low heat. Remove the plastic wrap from the mustard mixture, place the bowl over the simmering water, and cook, whisking constantly, until the mustard mixture has thickened to the consistency of olive oil, about 8 to 10 minutes. (Check to make sure the water isn’t boiling by periodically removing the bowl from the saucepan using a potholder or dry towel. If the water is boiling, reduce the heat so the egg doesn’t curdle.)
  3. Transfer the mustard to a nonreactive container with a tightfitting lid and cool completely. Seal the container and refrigerate for up to 2 weeks.

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