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Golden Yellow Mustard

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.

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  • Total Time:
  • Servings: makes 1 1/4 cups

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  • 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


  1. 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.
  2. Transfer the mustard seeds to a spice grinder. Add the sugar and salt to the mustard seeds and grind to a powder.
  3. 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.

Make Ahead

The mustard can be refrigerated for up to 2 weeks.

Contributed By Photo © Yunhee Kim Published June 2007

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