Unlike ketchup, which required some tweaking to get right, the first recipe I tried for French's copycat yellow mustard was a hit. Ground mustard forms the base of the sauce, with vinegar pumping up the kick, and turmeric providing that bright yellow color that sets American mustard apart. While the flavor was well in line with store brands, the texture has a slightly gritty, homemade feel as opposed to the familiar, super processed version.
Spread over a hot dog, though, this did its mustard job. The color, tang, and bite was all there.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
- 1/4 cup water
- 4 tablespoons dry ground mustard
- 3 tablespoons white distilled vinegar
- 1/2 teaspoon Wondra flour
- 1/4 teaspoon plus 1/8 teaspoon kosher salt
- 1/8 teaspoon turmeric
- Pinch garlic powder
- Pinch paprika
Place water, mustard, vinegar, flour, salt, turmeric, garlic powder, and paprika in a small saucepan over medium heat and whisk until smooth.
Bring mixture to a boil, then reduce heat to a simmer until thickened, about 5 minutes, stirring often.
Allow mustard to cool, transfer to an airtight container and store in the refrigerator for up to a month.