Golden Yellow Mustard
- TOTAL TIME: 15 MIN plus overnight resting
- SERVINGS: makes 1 1/4 cups
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.
- 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
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.