Like most homemade mustards, this one tastes best after resting overnight, once the flavors have had time to mellow. The classic sauce has a refreshing piquancy that makes it work perfectly as either a condiment or a marinade. Slather it on a burger or steak, or spread it on chicken breasts a few hours before grilling.
Plus: More Grilling Recipes and Tips
1/3 cup yellow mustard seeds
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons turmeric
1/4 cup Champagne vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Worcestershire sauce
Dash of Tabasco
1/3 cup water plus 3 tablespoons
How to Make It
In a small skillet, toast the mustard seeds over moderate heat until they begin to pop, 1 minute. Immediately transfer them to a bowl and cover with a lid to stop the popping. Let the seeds cool completely.
Transfer the mustard seeds to a spice grinder. Add the sugar and salt to the mustard seeds and grind to a powder.
Return the powder to the skillet. Add the turmeric, vinegar, oil, Worcestershire sauce, Tabasco and 3 tablespoons of the water. Cook the paste over moderate heat, stirring constantly, until it's sizzling, about 5 minutes. Stir in the remaining 1/3 cup of water and transfer to a bowl. Refrigerate overnight before serving.
The mustard can be refrigerated for up to 2 weeks.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.