Bring some of that ballpark magic back home with you with this stadium-style mustard. Best served with beer and baseball.
1/4 cup dry mustard powder
3 tablespoons boiling water
1 tablespoon olive oil
1/4 teaspoon honey
Stir together the mustard powder, boiling water, olive oil, and honey until the mixture is smooth.
Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
For a more intense flavor, let the mustard sit in the refrigerator for a few hours to allow the flavors to meld.
Try different types of honey for flavor variations.
Adjust the amount of water as needed to get the right thickness of the mustard.
Add a pinch of turmeric for a deeper yellow color and a slightly earthy flavor.
Store mustard in a glass jar or container with a tight-fitting lid to prevent air exposure.
Ballpark mustard is a tangy and slightly spicy mustard typically served at baseball stadiums, often used on hot dogs and pretzels.
No, dry mustard powder is made from ground mustard seeds that have been dried and finely ground.
Honey adds a touch of sweetness to counterbalance the heat from the mustard, but you can adjust the amount or omit it as desired.
If you prefer a spicier mustard, you can increase the amount of dry mustard powder or add a pinch of cayenne pepper for extra heat.
Ballpark mustard pairs well with hot dogs, pretzels, sandwiches, burgers, and even as a dipping sauce for fries or veggies.
Coleman's is a slightly more pungent dry mustard powder that will work well in this recipe. If it is stronger than you anticipate, you can add additional honey to balance it out.
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reviews & comments
July 10, 2023
This mustard was really good. I've made it twice now. I did try it with more honey for a honey-mustard for another use but I prefer it as written with a bit more "tang" to it. It's very smooth too which I like.
I thought this was the worst mustard I ever tasted. It was bitter and I threw it out.
Mustard does have a slight bitter flavor to it and it will GREATLY depend on the quality of the ground mustard you use. Cheap brands will produce a harsher flavor. I would also recommend letting it sit overnight in the fridge to let the flavors meld