| Water | 27.85% |
| White Vinegar | 50.25% |
| Whole Ground #1 Yellow Mustard #201 | 18.05% |
| Sugar | 0.63% |
| Salt | 2.42% |
| Turmeric | 0.72% |
| White Pepper | 0.04% |
| Garlic | 0.04% |
| Allspice | 0.01% |
- Mix dry mustards with water at room temperature and allow 10 minutes for flavour development.
- Mix in remaining ingredients.
- Heat using jacket kettle or double boiler for 15 minutes. This step can be omitted if cold processing is desired.*
- Cool down and homogenize using high shear mixer or colloid mill.
- Evaluate taste, flavour and aroma after a day of aging and adjust with dry mustard if too liquid.
- For hot process, maturation is complete after 1 week of aging.
*Cold processing requires 2-3 weeks of aging. Decrease liquid components by 20%
