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

Paul Virant
June 2007

Gallery

© Yunhee Kim

Recipe Summary

total:
15 mins
Yield:
makes 1 1/4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Make Ahead

The mustard can be refrigerated for up to 2 weeks.