1 cup cold water
¾ cup yellow dry mustard
¾ tsp coarse sea salt , or kosher salt
½ tsp ground tumeric
1 tsp garlic purée , or ⅛ tsp garlic powder
⅛ tsp paprika
½ cup white distilled vinegar
Place the water, dry mustard, salt, turmeric, garlic, and paprika in a small nonreactive saucepan and whisk until smooth.
Cook the mixture over medium-low to low heat, stirring often, for 30 to 45 minutes until it bubbles down to a thick paste.
Whisk the vinegar into the mustard mixture and continue to cook for 7 to 15 minutes until it’s thickened to the desired consistency.
Let the mustard cool to room temperature before spooning the mustard into an airtight container.
Serve and enjoy.
:
:
