I have two recipes that I use depending on what I am going to use it for the first one is very easy but a little spicier. Andy does not like spicy mustard’s but I love them, so this is the one I like to use on sandwiches.
4 Tablespoons dry mustard powder
2 Tablespoons vinegar ( I use cider vinegar)
1 ½ teaspoon turmeric
2 Tablespoons water
Optional 1/8 teaspoon garlic powder, paprika, salt
Put all the dry ingredients in a small bowl
Whisk all together.
add the water a 1/2 tablespoon at a time until the desired consistency. Let the mixture sit at least 20 minutes before serving. will last up to two weeks in the fridge.
The second one isn’t as spicy and is what I like to use in my macaroni and potato salads or where ever I need mustard in a recipe. This one does require a little more work but not much.
½ cup dry mustard powder
½ cup flour
1 tsp salt
1 Tablespoon sugar
½ cup white vinegar
½ cup water
½ teaspoon turmeric
1 tablespoon softened margarine
Mix all the dry ingredients in a medium sauce pan.
add the vinegar and water and mix well
beat the eggs and add
place on low heat and stir constantly until the mixture thickens (it will thicken very fast) and begins sticking to the pan it may be lumpy.
remove from heat and add margarine.
mix with an electric mixer or stick blender on low until it is a smooth consistency. You can add more margarine to make it thinner and creamier.
Put in a jar and store in the fridge
Dry mustard powder is a lot easier to store then prepared mustard. And you will always have mustard.