Instructions: 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 minutes, stirring often.

3. Remove pan from heat. and cover until cool. Chill in a covered container.

Makes 1/4 cup.

Americans began their passion for yellow mustard in St. Louis at the 1904 worlds fair when the tangy sauce was spread over the top of the classic American hot dog. Today, nearly 100 years later, the mustard is the top brand found in restaurants, and 80 of U.S. households have a bottle of Frenchs somewhere in the pantry or fridge. But those bottles will all eventually run dry. And if that happens just before you throw together some tasty hot dogs or sandwiches, you may need to whip up some of your own yellow mustard to serve on the side. If youve 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.