Okay, so I’ve been on this huge homemade condiment kick lately. You know, trying to be all healthy and avoid weird additives. I figured, how hard could it be to whip up some mustard? I mean, I always have Gulden’s Spicy Brown in the fridge, so I started by taking a good, long look at that ingredients list. I grabbed my phone.
Getting Started
First, I checked the bottle label. This is the basic recipe. I saw:
- Distilled Vinegar
- Mustard Seed
- Water
- Salt
- Spices
- Natural Flavors
- Turmeric
- Garlic Powder.
Okay, pretty simple, right? I figured I could handle that. I already got almost everything in my kitchen.
The Experiment
So, I pulled out all the ingredients I could find that matched. I had some regular distilled white vinegar. I also grabed a jar of whole grain mustard seeds (brown ones, obviously). I knew I needed water, so I got it next to me.
Next up was salt. Now, the “spices” part… that’s where things got a little tricky. I know Gulden’s has that nice little kick, but I am a zero in cooking, so I just grabbed some basic stuff: a bit of ground black pepper, some paprika for color and a tiny pinch of cayenne for heat. Then I added the turmeric and garlic powder on the table.
I didn’t really measure anything precisely, I just kind of eyeballed it. I poured some vinegar into a small bowl, tossed in a good spoonful of mustard seeds, and added the water. Then I sprinkled in the salt, pepper, paprika, cayenne, turmeric, and garlic powder.
I stirred it all up, and it looked… well, it looked like a watery mess with seeds floating in it. Definitely not like mustard. I figured it needed to sit for a bit, let those seeds soak up some liquid. So, I covered the bowl and stuck it in the fridge.
The Waiting Game(And some adjustments)
I checked on it a few hours later. It had thickened up a little, but it was still pretty runny. I stirred it again and tasted it. It was…vinegary. Really vinegary. And not very spicy. I added a little more salt and a bit more of the spices, and let it sit overnight.
The next morning, it was definitely thicker. More mustard-like, for sure. I used a hand blender and blended them all.
The Result
It tasted better, I added a little more garlic powder for a little more, you know.
It wasn’t exactly like Gulden’s, but it was pretty darn close! It had that nice brown color, a good bit of heat, and that tangy mustard flavor. I spread some on a sandwich and, honestly, I was pretty proud of *’s not an exact match, but a good try.
So, that’s my Gulden’s-inspired mustard adventure. It was fun, a little messy, and definitely a learning experience. Will I do it again? Probably! It’s cool to know I can make my own mustard.I think that it’s more healthy, I don’t know. But It is a cool thing to make a try.
