Mauer's Sweet Heat Mustard
1 cup Asian (hot) mustard powder
1½ tablespoons coarse-ground brown mustard seed
2½ teaspoons horseradish powder
1 cup distilled organic white vinegar
½ cup granulated sugar (or 12 packets organic stevia)
2 egg yolks
In a small glass mixing bowl combine mustard powder, mustard seed, horseradish powder and vinegar; cover and let stand at room temperature for 4 hours or overnight.
Mix sugar (or sugar substitute) and egg yolk in a small non-aluminum saucepan. Whisk in the mustard-vinegar mixture and cook over medium heat, stirring constantly, until slightly thickened (do not boil). Remove pan from the heat, cool mustard to room temperature, transfer to a glass jar, cover and refrigerate.
Makes about 2 cups.
Nutrition values per teaspoon (with sugar): 13 calories (38.7 percent from fat), 0.6 g fat (trace amount saturated), 1.8 g carbohydrates, 1 g sugars, trace amount fiber, 0.6 g protein, 4 mg cholesterol, 0 sodium.
Mauer's Hot Dog Mustard
1 cup spring water
¾ cup (76 grams) regular dry mustard powder
1 teaspoon sea salt
½ teaspoon ground turmeric
¼ teaspoon garlic powder
¼ teaspoon sweet paprika
½ cup white distilled vinegar (preferably organic)
In a 2-quart (non-aluminum) saucepan whisk the water, dry mustard, salt, turmeric, garlic powder, and paprika together until smooth. Place the saucepan pan over medium heat. Stir the mixture often until it starts to bubble. Reduce the heat to low and cook, stirring often, until it becomes thicker, about 30 to 35 minutes.
When thickened, add the vinegar and whisk until combined. Cook for about 10 to 15 minutes, or until it reaches store-bought mustard consistency.
Remove from the pan from the heat and cool the mustard to room temperature. Transfer the cooled mustard to a glass jar; seal and refrigerate. Makes about 1 1/2 cups.
Nutrition values per teaspoon: 6 calories(61 percent from fat), 0.4 g fat(0 g saturated fat), 0.3 g carbohydrates, 0.1 g sugars, 0.1 g fiber, 1.3 g protein, 0 mg cholesterol, 32 mg sodium.
Note: The mustard flavor will change over time. At first, it's a little rough and then it mellows somewhat. This mustard has a slightly stronger flavor than store-bought mustard.