I've been making homemade mustard from seeds for years. I usually don't make the American-style yellow mustard, but practically every other variety. I soak my seeds in the vinegar I want for flavoring my mustard. There's a comment about dijon mustard, for that @JigJagging I use a white wine vinegar. The fun part about mustard making is experimenting. Typically if I want a dijon mustard I'll add some tarragon for a slightly different, but Frenchy flavor. (Great on ham.) I've also grown my own horse radish and added that to my mustard for a stronger flavor. You almost can't go wrong making your own mustard. After grinding your seed, sample it every step of the way after adding various ingredients. Add a little at a time and taste before adding more. Key ingredients I might use: Required: Mustard seeds (of course - I buy mine from an Indian grocery store) Vinegar (different varieties yield different flavors) Optional: Water Salt Sugar (if you want a sweeter mustard) Other herbs and spices (turmeric, tarragon, horseradish, beets, to name a few) Also, after you have made it, let it sit in the fridge for a few days. It takes time for the flavors to develop. Then, when you are ready to sample. I recommend a soda cracker so you're just getting the mustard flavor, and then I go for some summer sausage to see how well it goes with meats. Remember, a mustard seed is like faith. It's a small thing that can lead to bigger and better things. ;)
Thank you! ❤ I will try just bought black mustard seeds but l wonder how to make it last for a long time? Does it have to be fermented with some sourcraut juice?
Oooh, this looks easy enough even for me to do! I don't have mortar and pestle yet, but once I get around to ordering it, I'll try making this. Probably with a LOT more turmeric, bc I take it daily for the anti inflammatory properties, and enjoy sometimes mixing the amount into my food instead of just taking the pills.
I used a good pinot grigio and 50/50 brown and yellow seeds and fermented it in a dark cabinet for 3 weeks, crushed 60% of the seeds to paste, and it turned out DELICIOUS.
I was just doing my shopping list, looking to add Mustard, when I came across Mustard Seeds and thought, why the hell don't I find out how to use these things and make it from scratch. Which, then brought me straight here and now after watching this, I'm going back to add the Mustad Seeds to my list lol. I've already got all sorts of crazy ideas on other flavours to add :) This is going to be fun :)
ooohhh! no wonder I thought it was similar to the process of making garlic paste. instead of using vinegar I use oil for it, no soaking required. it's a really nice edition for sauces
I’m sorry you have so many asinine commenters on this, I thought this was great to use as a starting point for my mustard adventure! I didn’t watch any others and my mustard has turned out just as I wanted it. So thank you! And like Billy Joel says- don’t take any s&[¥ from anyone! Thanks again!
One more comment... If you plan on putting your home made mustard in canning jars (the type with metal lids), do NOT use iodized salt, but use Kosher or sea salt (without iodine) instead. The iodine along with the acidity will eat through the metal lid in time and your mustard will taste like iron. (YUCK). In fact, when storing anything in a jar with a metal lid, don't use iodized salt.
There’s a video on here somewhere of a woman showing the easiest way to deseed a pomegranate. She got her hands all dyed and stained from the red juice, but she showed a great method to get the stain out. I bet that would work for the turmeric as well!
I thought I might be able to help you with one sauce that is considered a mother sauce (however it actually isn’t if you research the matter more carefully, but that is besides the point lol). I’ve been making this sauce since I was a kid… It was one of the first things my dad taught me how to make because I love Eggs Benedict so much. Ingredients: 1 stick of butter (1/2 a cup - a.k.a. 8 Tablespoons butter), 2 egg yolks, and 3 Tablespoons of lemon juice concentrate. First I put the egg yolks in the sauce pan, and then I add lemon juice concentrate (I’ve tried actual juice squeezed from lemons, and I think it tastes disgusting in comparison, and I can’t understand why that is, but it is what it is). I mix those egg yolks and the lemon juice concentrate together real well with a fork before anything else is done (I will be honest and tell you that sometimes I do this part in a bowl instead of in the sauce pan, but if you wanted to save washing a dish, the bowl isn’t necessary). Then I cut up the stick of butter into small cubes so that it can melt very quickly. I add all of those small cubes of butter into the sauce pan and start the fire on the lowest setting possible. Then it is simply a matter of standing there and stirring it with a wooden spoon constantly without ever stopping for a second until the butter is completely melted and it becomes the consistency that you’d expect for the finished product. It doesn’t take long at all! Now here is the important part: When the sauce reaches the desired consistency, _turn off the fire immediately! Take your sauce pan off of that hot range immediately!_ Keep stirring it for maybe a minute longer or so, for there to be assurance that there won’t be any danger of the sauce separating whatsoever. *And that is it! You don’t need to use any extra bowls or anything like that, like what so many people do with water bath nonsense.* *BON APPETITE!* P.S. Put a dash of paprika on top of the sauce on the finished dish, and that’s it! NOT COMPLICATED, BUT DELISH AF! :) P.S.S. If you don’t like lemon juice, then this sauce is NOT for you.
@@anti-ethniccleansing465 Thank you so much! I love eggs Benedict and so does my husband. I will make this tomorrow and let you know how it turns out. What else is this sauce good on?
@@punkyfeathers1639 No problem! I’ll be curious to hear how it comes out indeed. :) As far as other uses for the sauce, the internet will be your friend for finding all sorts of creative uses for it. A couple of my favorites are on top of asparagus or broccoli (which totally makes sense if you love lemon juice like I do, because the other ways that I love to fix these vegetables is with mayonnaise and lemon juice mixed up for topping asparagus, and broccoli drenched with lemon juice, melted butter, and some sea salt - YUM! 🤤 😋 ). I am a vegetarian (so I make my eggs benedict with MorningStar Farms breakfast strips - a.k.a. fake bacon), but I hear that it tastes good on certain meats, like poached salmon and steak. Another good use is in breakfast sandwiches (i.e. scrambled eggs, cheese, hashbrowns, bacon - fake bacon for me of course haha - etc). Hope that helps! Are you going to make it with eggs benedict for your first attempt? I hope it comes out well! By the way, if the sauce happens to separate on you, don’t panic. It happens to the best of us sometimes (it happened to me a lot when I was learning as a kid)! There is a great TH-cam cooking channel called “NOT ANOTHER COOKING SHOW“ that did a video a while ago about how to salvage hollandaise sauce that has broken/separated, and it looks very easy to implement! So you may want to look up his video on hollandaise sauce in advance and watch that video just in case it happens to you. I’m sure you’ll do just fine though if you follow my instructions to the letter. 😊
1. Can use food processor / blender if I am making large quantities of mustard? 2. How long does the mustard last in fridge? 3. The final product looks more grainy, anyway that I can make it buttery smooth paste?
What if I like the "yellow" mustard flavor, but don't care about the color? Can I use the browner seeds and skip turmeric, or will that change the flavor a lot?
OK so this video is is pretty good so I want to say that yeah so this is a good video that you made about mustard yeah so my grandma wants to know how how are you how are you my mustard yeah so that’s it
I have a tiny food-processor/spice-grinder I use for small batches. For large batches I use my Vitamix. In a previous comment I said I soak my seeds in vinegar. Most of the time the soak is not enough and I need to add either more water or vinegar depending on the acidity of the vinegar. As to a big food processor... I'm not sure. I don't own one. But, my Vitamix blender works great for making mustard. All I can say is it won't hurt to try it. And, even if it doesn't crush the seeds all the way, grainy mustards are quite good on hotdogs and with other meats.
Interesting method! You are the only one I've seen who doesn't heat the mustard. Many heat it for up to 20 minutes. Is there a reason for this? Does it taste different raw then when heated? Also I need to use lemon juice rather than vinegar. How much do you recommend using as a sub for vinegar?
Apparently, heating mustard, or using hot/warm water to make the mustard, tends to kill the heat. However, some recipes heat the liquid (eg if you want to add a beer syrup) and let it cool to room temp or fridge temp before adding it to the mustard in order to preserve the heat. From what I understand, an acid like lemon juice should work in the same way. The reason for adding an acid is to fix the mustard at a heat level to slow the loss of spice heat over time. So personally, I'd try using the same volume of lemon juice as vinegar as a first test. It's not like preserving where the acidity matters to keep the food from spoiling. Mustard is basically going to preserve itself, so long as you don't put things in it that will spoil.
dude, you can cook the final mustard a little to control the level of spiceness, i do this to sell and i use the brasilian recipe where you keep the mustar soak in water and then in vinegar
Cheer~~~a pungent-tasting yellow or brown paste made from the crushed seeds of certain plants, typically eaten with meat or used as a cooking ingredient.😊
I think for grinding the mustard seeds, a coarse sea salt would be even better than normal salt - at least that is the case when using salt to grind garlic into a paste in the mortar, and I see no reason why it wouldn't be analogous for this process.
It might be better to boil the water first, then let it cool before adding it to the mustard seeds, because less bacteria forms with boiled water, unless your refrigerator is putting out high amounts of moisture which also creates bacteria....
Not to be lazy, but why waste time and expend energy removing the seed husks? Are they not digestible, or give an awful texture? And didnt the back of the bottle also mention paprika?
@@terebrown2892Aesthetics and texture. Personally, I think it's just additional work and more dirty dishes. The husk is perfectly fine to leave in the mixture.
tip for anyone doing this that wants to try it with powdered mustard, DONT, unless you REALLY LIKE the taste of horseraddish. i guess by starting from powder, the reaction can happen more, becasue it didnt go away after a full month sitting in the fridge when i tried LOL.
I find that making mustard using powder does mean waiting a month for it to 'settle' the flavour. Still makes great mustard, but you have to be patient.
@@jingdono personally ive only done it the once, but i wouldnt mind trying again, only with a more patient stance, like, store it in the back of the cuppord for a month or so before transfering it to the fridge and trying to eat it.
Buy some Colman’s mustard powder to experiment with spontaneous human combustion. It’s delicious when you get it right. It’s also very simple. However, it’s still possible to get it wrong, and when I did, I was amazed at my survival.
Yeah, some finely ground mustard can do that. I find making mustard with ground mustard flour (like Colman's) could be a bit expensive. I can buy a HUGE bag of mustard seed at the Indian grocery store for the price of a single can of Colman's. What I do like to do with Colman's is just mix it with a tiny bit of water to have with Chinese BBQ pork. Love it.
It adds a small amount of flavor (at least I can taste it). Personally, I don't care for "yellow mustard". To me, it doesn't taste like mustard, but a sour vinegary paste. My wife's just the opposite. She says I like "weird mustards". I tell her that her yellow mustard is the "weird" mustard. LOL
It would be a good way to get turmeric into your diet. It only takes trace amounts to get the benefits if you do it regularly, like with something you eat on your sandwiches daily/weekly.
I used Indian mustard pulses, only the inner part of it... Top cover or husks separated... And used grinder... But it turned out to be super duper strong !!! I soaked overnight and after prepping waited for a day... Just now I used and it triggered my migraine !!! So so so strong that I still feel warm air getting out from my ears and nose !!! And gave very bad taste in mouth.. What should I do now?.
I've been making homemade mustard from seeds for years. I usually don't make the American-style yellow mustard, but practically every other variety.
I soak my seeds in the vinegar I want for flavoring my mustard.
There's a comment about dijon mustard, for that @JigJagging I use a white wine vinegar. The fun part about mustard making is experimenting. Typically if I want a dijon mustard I'll add some tarragon for a slightly different, but Frenchy flavor. (Great on ham.)
I've also grown my own horse radish and added that to my mustard for a stronger flavor.
You almost can't go wrong making your own mustard. After grinding your seed, sample it every step of the way after adding various ingredients. Add a little at a time and taste before adding more.
Key ingredients I might use:
Required:
Mustard seeds (of course - I buy mine from an Indian grocery store)
Vinegar (different varieties yield different flavors)
Optional:
Water
Salt
Sugar (if you want a sweeter mustard)
Other herbs and spices (turmeric, tarragon, horseradish, beets, to name a few)
Also, after you have made it, let it sit in the fridge for a few days. It takes time for the flavors to develop.
Then, when you are ready to sample. I recommend a soda cracker so you're just getting the mustard flavor, and then I go for some summer sausage to see how well it goes with meats.
Remember, a mustard seed is like faith. It's a small thing that can lead to bigger and better things. ;)
Thank you! ❤ I will try just bought black mustard seeds but l wonder how to make it last for a long time?
Does it have to be fermented with some sourcraut juice?
Matthew 17:20
:)
You are so dedicated
@@SJ.77 “Matthew 17:20 :)”
Hallelujah and Amen!
Loved it
Our family has been growing mustard for 6 years. Happy to see some homegrown methods being implemented for our efforts. Thanks for sharing
Oooh, this looks easy enough even for me to do! I don't have mortar and pestle yet, but once I get around to ordering it, I'll try making this. Probably with a LOT more turmeric, bc I take it daily for the anti inflammatory properties, and enjoy sometimes mixing the amount into my food instead of just taking the pills.
I gotta get one too, you ever end up getting one?
I used a good pinot grigio and 50/50 brown and yellow seeds and fermented it in a dark cabinet for 3 weeks, crushed 60% of the seeds to paste, and it turned out DELICIOUS.
That sounds good.
Great idea! You get probiotics and it last a long time when you ferment it, that is what l was looking for! ❤🎉❤
How do you ferment it may l ask?
Love how literally no-one who watched this disliked it. You make great content, thank you for making it :)
Great video! Can't wait for Maillard reaction one.
This is in the works, but will take some more time
I was just doing my shopping list, looking to add Mustard, when I came across Mustard Seeds and thought, why the hell don't I find out how to use these things and make it from scratch. Which, then brought me straight here and now after watching this, I'm going back to add the Mustad Seeds to my list lol. I've already got all sorts of crazy ideas on other flavours to add :)
This is going to be fun :)
Your voice is so calming.
Great vid! I would *love* to see a Dijon-style version
Chimin in to ask for this as well :3
clasic yellow is unappetizin to me, but dijon and the rest are the bomb
From what I recall, Dijon style uses a white wine vinegar instead of distilled white vinegar.
Jidion doesn’t make mustard videos find me at (56.3890778, -3.4397014)
ooohhh! no wonder I thought it was similar to the process of making garlic paste. instead of using vinegar I use oil for it, no soaking required. it's a really nice edition for sauces
I’m sorry you have so many asinine commenters on this, I thought this was great to use as a starting point for my mustard adventure! I didn’t watch any others and my mustard has turned out just as I wanted it. So thank you! And like Billy Joel says- don’t take any s&[¥ from anyone! Thanks again!
I finally found something to do with that mortar and pestle I got for christmas^^
Great Video!! I have some of the red mustard seeds, gonna soak them today to make some mustard for dinner. :)
One more comment...
If you plan on putting your home made mustard in canning jars (the type with metal lids), do NOT use iodized salt, but use Kosher or sea salt (without iodine) instead. The iodine along with the acidity will eat through the metal lid in time and your mustard will taste like iron. (YUCK).
In fact, when storing anything in a jar with a metal lid, don't use iodized salt.
Thank you!!
Great tip. Thanks
._. 10 minutes late
Another great video, I can’t wait to make this one!
Whole Pickled mustard seeds are also very nice condiment
Good video and recipe. I like the more pungent type mustard, so I’ll probably use it straight away. 👍
There’s a video on here somewhere of a woman showing the easiest way to deseed a pomegranate. She got her hands all dyed and stained from the red juice, but she showed a great method to get the stain out. I bet that would work for the turmeric as well!
Dude, your videos are great. It’s great that you have over 100,000 subscribers but you should have way more views. I’ll do my best to spread the word.
Making this tomorrow. Thanks for recipe..
Great job. I think it’s time to make some of my own. Thank you.
Thanks for making this. I would like to learn how to make simple condiments and mother sauces.
I thought I might be able to help you with one sauce that is considered a mother sauce (however it actually isn’t if you research the matter more carefully, but that is besides the point lol). I’ve been making this sauce since I was a kid… It was one of the first things my dad taught me how to make because I love Eggs Benedict so much.
Ingredients: 1 stick of butter (1/2 a cup - a.k.a. 8 Tablespoons butter), 2 egg yolks, and 3 Tablespoons of lemon juice concentrate.
First I put the egg yolks in the sauce pan, and then I add lemon juice concentrate (I’ve tried actual juice squeezed from lemons, and I think it tastes disgusting in comparison, and I can’t understand why that is, but it is what it is).
I mix those egg yolks and the lemon juice concentrate together real well with a fork before anything else is done (I will be honest and tell you that sometimes I do this part in a bowl instead of in the sauce pan, but if you wanted to save washing a dish, the bowl isn’t necessary).
Then I cut up the stick of butter into small cubes so that it can melt very quickly. I add all of those small cubes of butter into the sauce pan and start the fire on the lowest setting possible.
Then it is simply a matter of standing there and stirring it with a wooden spoon constantly without ever stopping for a second until the butter is completely melted and it becomes the consistency that you’d expect for the finished product. It doesn’t take long at all!
Now here is the important part: When the sauce reaches the desired consistency, _turn off the fire immediately! Take your sauce pan off of that hot range immediately!_ Keep stirring it for maybe a minute longer or so, for there to be assurance that there won’t be any danger of the sauce separating whatsoever.
*And that is it! You don’t need to use any extra bowls or anything like that, like what so many people do with water bath nonsense.*
*BON APPETITE!*
P.S. Put a dash of paprika on top of the sauce on the finished dish, and that’s it! NOT COMPLICATED, BUT DELISH AF! :)
P.S.S. If you don’t like lemon juice, then this sauce is NOT for you.
@@anti-ethniccleansing465
Thank you so much! I love eggs Benedict and so does my husband.
I will make this tomorrow and let you know how it turns out.
What else is this sauce good on?
@@punkyfeathers1639
No problem! I’ll be curious to hear how it comes out indeed. :)
As far as other uses for the sauce, the internet will be your friend for finding all sorts of creative uses for it. A couple of my favorites are on top of asparagus or broccoli (which totally makes sense if you love lemon juice like I do, because the other ways that I love to fix these vegetables is with mayonnaise and lemon juice mixed up for topping asparagus, and broccoli drenched with lemon juice, melted butter, and some sea salt - YUM! 🤤 😋 ).
I am a vegetarian (so I make my eggs benedict with MorningStar Farms breakfast strips - a.k.a. fake bacon), but I hear that it tastes good on certain meats, like poached salmon and steak. Another good use is in breakfast sandwiches (i.e. scrambled eggs, cheese, hashbrowns, bacon - fake bacon for me of course haha - etc).
Hope that helps! Are you going to make it with eggs benedict for your first attempt? I hope it comes out well!
By the way, if the sauce happens to separate on you, don’t panic. It happens to the best of us sometimes (it happened to me a lot when I was learning as a kid)! There is a great TH-cam cooking channel called “NOT ANOTHER COOKING SHOW“ that did a video a while ago about how to salvage hollandaise sauce that has broken/separated, and it looks very easy to implement!
So you may want to look up his video on hollandaise sauce in advance and watch that video just in case it happens to you. I’m sure you’ll do just fine though if you follow my instructions to the letter. 😊
Thanks to you now I know how to make it 🙏🙏
I love mustard and if its so easy to make, I will do it next week :)
Thank you. Really helpful video. Thanks.
That was pretty good thank you
This was great!
You're videos are awesome mate keep it up
1. Can use food processor / blender if I am making large quantities of mustard?
2. How long does the mustard last in fridge?
3. The final product looks more grainy, anyway that I can make it buttery smooth paste?
You did not mention the quantity of water and mustard seeds,
What if I like the "yellow" mustard flavor, but don't care about the color? Can I use the browner seeds and skip turmeric, or will that change the flavor a lot?
Thank you for the video.
is it possible to let them ferment for some time?
...the soaked mustard seeds looked like forbidden fish roe lmao
Hmm, wonder what mustard would taste like if you picked the seeds first?
I might have to give that a try one of these days!
OK so this video is is pretty good so I want to say that yeah so this is a good video that you made about mustard yeah so my grandma wants to know how how are you how are you my mustard yeah so that’s it
Could this be done in a food processor?
Its possible, yes. I did it in a spice mill and as long as you get a fine powder you can do it.
Tip: a lil bit of oil makes this even better.
I have a tiny food-processor/spice-grinder I use for small batches. For large batches I use my Vitamix. In a previous comment I said I soak my seeds in vinegar. Most of the time the soak is not enough and I need to add either more water or vinegar depending on the acidity of the vinegar.
As to a big food processor... I'm not sure. I don't own one. But, my Vitamix blender works great for making mustard. All I can say is it won't hurt to try it. And, even if it doesn't crush the seeds all the way, grainy mustards are quite good on hotdogs and with other meats.
Hi can u use an electric grinder
How long does mustard last in the frig without preservatives?
Can i not strain it?
I’d probably leave the husks in for more fiber -?
Where did you buy the yellow mustard seeds from?
Interesting method! You are the only one I've seen who doesn't heat the mustard. Many heat it for up to 20 minutes. Is there a reason for this? Does it taste different raw then when heated?
Also I need to use lemon juice rather than vinegar. How much do you recommend using as a sub for vinegar?
Apparently, heating mustard, or using hot/warm water to make the mustard, tends to kill the heat. However, some recipes heat the liquid (eg if you want to add a beer syrup) and let it cool to room temp or fridge temp before adding it to the mustard in order to preserve the heat.
From what I understand, an acid like lemon juice should work in the same way. The reason for adding an acid is to fix the mustard at a heat level to slow the loss of spice heat over time. So personally, I'd try using the same volume of lemon juice as vinegar as a first test. It's not like preserving where the acidity matters to keep the food from spoiling. Mustard is basically going to preserve itself, so long as you don't put things in it that will spoil.
Cool
dude, you can cook the final mustard a little to control the level of spiceness, i do this to sell and i use the brasilian recipe where you keep the mustar soak in water and then in vinegar
the longer it cook the milder it gets, a minute in fire keeps fairly spice and about five to six more like fast food like
Hey. Would be nice if you made a video about how to make ice cream without the machine.
That's a good idea!
If you’d like I can share my version, it does take sweetened condensed milk tho
Cheer~~~a pungent-tasting yellow or brown paste made from the crushed seeds of certain plants, typically eaten with meat or used as a cooking ingredient.😊
Use a bit of tumeric to help with the colour
I think for grinding the mustard seeds, a coarse sea salt would be even better than normal salt - at least that is the case when using salt to grind garlic into a paste in the mortar, and I see no reason why it wouldn't be analogous for this process.
It might be better to boil the water first, then let it cool before adding it to the mustard seeds, because less bacteria forms with boiled water, unless your refrigerator is putting out high amounts of moisture which also creates bacteria....
This video should be called How to Prepare Mustard.
Hi long can it stay in the fridge for please
Probably a month or more
Thanks so much for replying appreciate it 😊
I rather just buy it at the store it tastes great and still healthy
Not really healthy!
@@charlesstuart1119 yes it is read the ingredients.
I love you
P.s Sorry I just now woke up from a very long nap so I didn't get the post right away
Here from Cody
Cody?
me too lol
@@andrewspinoza who is Cody?
@@FlavorLab Cody ko
@@andrewspinoza oh cool!
Not to be lazy, but why waste time and expend energy removing the seed husks? Are they not digestible, or give an awful texture?
And didnt the back of the bottle also mention paprika?
I was wondering if it was necessary to remove the husks also.
Anyone know?
@@terebrown2892Aesthetics and texture.
Personally, I think it's just additional work and more dirty dishes.
The husk is perfectly fine to leave in the mixture.
Here’s a song for all you mustard seed fans out there! th-cam.com/video/ss-1K---sug/w-d-xo.html
Bahut badhiya
add garlic vinegar paprika and salt
^THIS^ YES!
tip for anyone doing this that wants to try it with powdered mustard, DONT, unless you REALLY LIKE the taste of horseraddish. i guess by starting from powder, the reaction can happen more, becasue it didnt go away after a full month sitting in the fridge when i tried LOL.
I find that making mustard using powder does mean waiting a month for it to 'settle' the flavour. Still makes great mustard, but you have to be patient.
I'll be honest tho, I've only made about six litres of mustard so far, so I'm not an expert by any means
@@jingdono personally ive only done it the once, but i wouldnt mind trying again, only with a more patient stance, like, store it in the back of the cuppord for a month or so before transfering it to the fridge and trying to eat it.
@@stapuft If you do, please share your results :)
Is it possible to use mixer,grinder,hand blender etc.?
Why not just use a coffee grinder?
Buy some Colman’s mustard powder to experiment with spontaneous human combustion. It’s delicious when you get it right. It’s also very simple. However, it’s still possible to get it wrong, and when I did, I was amazed at my survival.
Yeah, some finely ground mustard can do that.
I find making mustard with ground mustard flour (like Colman's) could be a bit expensive. I can buy a HUGE bag of mustard seed at the Indian grocery store for the price of a single can of Colman's.
What I do like to do with Colman's is just mix it with a tiny bit of water to have with Chinese BBQ pork. Love it.
before this moment.. mustard was a conspiracy theory to me...
Ahem....how long will this mustard keep in the fridge...?
3 months, but then I ate it all
If you'd like the best hotdog mustard in the world; add Teragon vinegar and a tiny pinch of sugar. (Key word: TINY)
I make that often. While I prefer it with bratwurst instead of hotdogs because hotdogs overpower the tarragon. It's also good with cordon bleu.
Ok but I wanna know how to make mustard _gas_
Eat a big bowl of mustard greens and wait a few hours 💨
My mom once told me I wasn’t cutting the mustard… Now I can reply no but I can make it.
if the turmeric only makes is stain your cloths... why do they add it? I could deal with brown mustard. I guess marketing
It adds a small amount of flavor (at least I can taste it). Personally, I don't care for "yellow mustard". To me, it doesn't taste like mustard, but a sour vinegary paste.
My wife's just the opposite. She says I like "weird mustards". I tell her that her yellow mustard is the "weird" mustard. LOL
It would be a good way to get turmeric into your diet. It only takes trace amounts to get the benefits if you do it regularly, like with something you eat on your sandwiches daily/weekly.
Turmeric is good for the body though
No quantity mentioned
Wait. Is this the science experiment guy?? Sounds just like him and similar style, anybody know what I’m talking about?
that hydrated mustard seed looks like yellow caviar
I don't own a witches brew maker thingy
💐
I used Indian mustard pulses, only the inner part of it... Top cover or husks separated... And used grinder... But it turned out to be super duper strong !!! I soaked overnight and after prepping waited for a day... Just now I used and it triggered my migraine !!! So so so strong that I still feel warm air getting out from my ears and nose !!! And gave very bad taste in mouth.. What should I do now?.
Traducir en español no entiendo nada 🇵🇦
I made some mustard and it simply was too strong to eat, almost pepper like... So I ended up throwing it away.
Challenge why turmic
Now how do I make the gas?
(Its a joke guys...)
ok
like i care if there are trace amounts of mustard in my mustard.. i dont need a mustard sivve..
i like this recipe as this is halal, and i think i want to add some honey
Why in Gods name would you evaporate it? The spice is the POINT! It's even called "spice" (gortjitsa) in Russian.
The Needs for Bowl bombing with this these days is disturbing as it is rewarding' Even more-so
The paste smell horrible.
Seems like a lot of work for about a dollars worth of mustard.
How sad
White Ronald Anderson Lisa Thompson Deborah