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French's Classic Yellow Mustard Recipe
French's Classic Yellow Mustard
By Todd Wilbur

Recipe Type: Condiment
Calories: 79
Cook Time: 8 minutes
Recipe Rating: 4.7 (3 reviews)
 
Americans passion for yellow mustard began in St. Louis at the 1904 Worlds Fair when the tangy sauce was spread over the top of the classic American hot dog. Today, over 100 years later, French's mustard is the top brand found in restaurants, and 80 percent of U.S. households have a bottle of French's somewhere in the pantry or fridge. One hundred percent of those bottles will ooze clear, runny mustard goo on the first squirt, but those bottles will eventually run dry. And if that happens just before you throw together some tasty dogs or drippy sandwiches, you may need to whip up some of your own yellow mustard to serve on the side. If you've got dry ground mustard and turmeric on the spice rack, you can easily clone some yellow mustard sauce in no time at all. This recipe yields just 1/4 cup of yellow mustard, but that should hold you over. At least until you can get to the market for more of the real thing.

4 tablespoons dry ground mustard (mustard flour)
1/4 cup water
3 tablespoons white distilled vinegar
1/2 teaspoon Wondra flour
1/4 teaspoon plus 1/8 teaspoon salt
1/8 teaspoon turmeric
pinch garlic powder
pinch paprika

1. Combine all ingredients in a small saucepan over medium heat. Whisk until smooth.

2. When mixture comes to a boil, reduce heat and simmer for 5 to 10 minutes, stirring often.

3. Remove pan from heat. Leave uncovered for 1 minute, then cover pan with a lid until cool. Chill and store in a covered container.

Makes 1/4 cup.



        
Jenn B.  
Submitted on: 10/03/07
Great to have this recipe. Trade out the Wondra flour for Gluten-Free flour and it is perfect for my Celiac daughter! Now she can have mustard again!
brenda  
Submitted on: 12/03/06
I Love this recipe. It's taste so good. I can eat this all the time.
MPC  
Submitted on: 08/27/05
I love this recipe when I fist made some for a party everyone wanted to know the secret to making it.