- 1/2 cup water
- 8 tablespoons dry ground mustard
- 4 tablespoons apple cider vinegar
- 2 teaspoons light brown sugar (optional)
- 1 tsp. arrowroot powder (optional, or replace with white flour, used as a thickener)
- 1/2 teaspoon sea salt
- 1/4 teaspoon turmeric
- Pinch of garlic powder
- Pinch of paprika
- Stove top method:
For a more mellow mustard, allow to sit for a few days to become less hot.
In a bowl whisk to combine. Place into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.