This guy is really entertaining! He is a very likable guy. Loved his expressions and his concise easy to understand instructions and comments. Enjoyable!
This is amazing! I love, love, love whole grain mustard! But the price of store bought bands is outrageous . Thank you for the awesome advice tutorial.
This looks fantastic!! I love whole grain mustard. A couple years back, I bought some hot English mustard and added a chopped habanero to it. I thought I was going to die from it!! 🤣🤣
Wow i have always wanted to make my own mustard but I never thought it was this easy! Hobineros and mustard sounds like a winning combo i can't wait to try it.
Awesome! This looks like a lot of fun🙂. Not a lot of people make their own mustard. In fact, I only seen Jewish delibars (which we have a lot of in Montreal) make their own mustard. I'm definately going to try this, thanks 😃
Bit of a reverse, as in a mustardy hot sauce; I have fermented chilies along with mustard seeds and peppercorns, and blended that with Dijon mustard and vinegar, and yes a bit of honey. Combining the sharpness of mustard with the heat of chilies might seem like overkill, but the two different sensations do compliment each other very well.
This looks awesome. Now we can make our own mustard tailored to our own tastes. I still have to figure out what pepper to use. My wife likes it only a little spicy. Maybe a roasted Jalapeno or two for the first batch.
Awesome! I love homemade mustard! In my family we make it for christmas. We take a bowl and add some mustard seeds and an old cannonball and slowly crush everything to a paste. I dont think we add anything else but I probably forgot hehe. Thanks for the recipe!
Howdy Mike ! Very pleased now to be able to make my own mustard ! Also, I am buying your fab spicy cookbook, and I downloaded a few of your recipes on Cajun, seasonings, and wonderful Mexican recipes ! ❤ Charros beans, refried beans, chile relleno, chicken soup among my favorites !! NO MORE OILY/DRY MEX JOYNTS !! 🤪🙄
You have perfect timing! I was just thinking about making a spicy mustard the other day. Now I just have to get my hands on those mustard seeds... and try not to drink the beer.
Mustard and habanero/ scotch bonnet peppers ( usually pepper sauces- homemade and already jarred) are my favorite combination! Thank you as usual! I'll mix hot Caribbean jerk ( walkerswoods/ grace brand jars) with regular yellow mustard when I eat meat and cheese trays to for lunches or snacks to dip in to...
Amazing recipe, will be making this today. I have jalapeno pepper and anaheim pepper plants so will be using them. Also have a Solace IPA in the refrig, so adjusting the recipe for what I currently have on hand. Will let you know how it tastes. Thanks again for your recipes.
Hi 🙂 I tried 2 of your recipies, chili ketchup and habanero mustard, and I thought maybe you might like to know how it went: I had some chilis I had to use, so I decided to make both recipies with chili peppers. The chili ketchup turned out great. It tasted just like the commercial, Heins chili ketchup, but with a little more heat and less sweetness. I tried a recipe from the TH-camr, Chili Chump, in the past and your recipe was much simpler with better results. I think having a result close to the commercial brand is a win, because the commercial brand was my control to mesure success; I learned from the process and now I can improve upon it. The mustard did not turn out so well: I think the apple vinegar stands out too much in this recipe. The mustard is suppose to be the star of the show. Also, I don't think the beer added too much to the recipe. Maybe a dark beer would stand out more. I'm going to try this recipe again with some changes: I think apples go well with mustard, but I think some sweetness would help to balance out the mustard. I will use natural apple juice (preferably Mcintosh apples) and white vinegar. For the texture, I started with the stick blender but I had better results with my magic bullet. I would also add that I needed twice as much liquid for my recipe, but maybe my mustard grains were dryer than yours. I still feel I learned a lot from this experience. I will let the mustard age for a week and see how the flavors changed. Thanks 🙂
What a find! I look forward to viewing more videos, the Carolina sauce will be the first. I smoke pork shoulders and a homemade sauce will be outstanding. Q. How long does this mustard last in the fridge?
I tried whole grain mustard last month, instantly fell in love, and this looks like a great recipe. One question though, the color of the mustard in the thumbnail and in the outro has a darker (and imo more appealing) color than when you first process them. Does this come after you've let the mustard chill for a bit or is it just a lighting thing? Also the first timestamp in the video talks about Hungarian Goulash, not mustard. Just a heads up on this error.
Well, not all skin types can deal with it (and it is recommended to wear gloves if you have one of those), but just I love working without them. It sounds like you don't wear gloves either, kingpickle?
I love spicy whole grain mustard.. I haven't found a good one sold in stores so I'm definitely doing this for the holidays... One question though, with the Habaneros in this mustard, how long aprox will this last in the refrigerator? I reckon fairly long with the vinegar but want to double check.. TY!
It will last for months in the refrigerator in a sealed container. You can make it shelf stable for longer term storage by processing it in a water bath, though you may need to add acidity. Shoot for a pH of 3.5 or lower for home storage.
You can swirl in other ingredients to balance out the heat, like honey and other spices. Or, maybe another batch with a different liquid, and use ground mustard powder, then combine them.
Sup mike, I've made some hot mustards, like this method with beer, usually used white wine vinegar, because had, habanero gonna be hot, can I roast the habanero on grill for this? Brings the fruitiness out more. Tyvm tc 🌶️ I remember when bought hot mister mustard lol, wasn't hot at all, Dijon was hotter 😂🤣🍺
underwood farms (the supplier to huy fong) makes a killer sambal that is nothing but peppers...that would be perfect... But they also make a chili garlic (and sriracha) which makes me wonder - what would a chili garlic mustard be like?
Something to think about.... ;) But I've got plenty of mustard recipes on the website: bit.ly/3ZtXVQd Have you tried any of those yet? I strongly suggest that you give them a try - the flavors go through the roof!
@@ChiliPepperMadness Back in the day after lunch at the Coyote Cafe in Santa Fe, I wandered into their gift shop next door (lots of hot sauces, cookbooks, etc), and I picked up a bottle (stupidly, only one) of a smoked habanero hot sauce made by TJ's. I've looked, and it's no longer being made. It was amazing. Had a carrot element to it, if I remember. Soon, I'm going to try your habanero hot sauce recipe and this mustard using habaneros I smoke roast first and I'll let you know how it goes.
I love this. Yes, I'd love to hear how it turns out. It's fun experimenting. You can easily smoke certain ingredients, pure them with the soaked mustard seeds, spice as desired, and BOOM. Flavor!!
@@ChiliPepperMadness Exactly! Squash is a great example of this. My mom just cuts an acorn sqash in half (pole to pole), scoops out the guts, and roasts it in the oven in about 1" of water in a Pyrex pan. b o r i n g . I do the same first few steps, but after you clean them out you agressively stab the fleshy insides a bunch of times all over with a fork (very theraputic), then rub the insides with a good olive oil. Season with salt and pepper and thrown them on a medium-hot grill, skin side to the heat, for a period of time that really depends on your grill or fire. Probably about 15-20 minutes. Then flip them over to get some color on the fleshy side. Grill about another 15-20 minutes until the insides start to get some good color and soften. A couple pats of butter inside the cavity once you plate it, and BAM!!! You almost don't need a protein. Charcoal is the best for this, but I've also used my propane grill and a wood chip box or I have even broiled it in the oven, but you are going to be missing the exact thing that makes cooking it over some kind of flame so epic. Also equally effective with butternut squash. Would make a killer base for a squash soup as well, or the key ingredient for what I call squasha ghanoush.
This guy is really entertaining! He is a very likable guy. Loved his expressions and his concise easy to understand instructions and comments. Enjoyable!
Thanks so much. =)
This is my favourite spicy cooking channel
This is amazing! I love, love, love whole grain mustard! But the price of store bought bands is outrageous . Thank you for the awesome advice tutorial.
Those Habaneros are HUGE! Great video! Thank you.
Thanks!!
real!
This looks fantastic!! I love whole grain mustard. A couple years back, I bought some hot English mustard and added a chopped habanero to it. I thought I was going to die from it!! 🤣🤣
Haha, yep, it can definitely get pretty hot!
I Love your Videos. I have Made a fermented Mustard with Mustard 7 Pots the Same way. Greetings fromm Germany 🌶️❤
Wow i have always wanted to make my own mustard but I never thought it was this easy! Hobineros and mustard sounds like a winning combo i can't wait to try it.
Awesome!
This looks like a lot of fun🙂. Not a lot of people make their own mustard. In fact, I only seen Jewish delibars (which we have a lot of in Montreal) make their own mustard.
I'm definately going to try this, thanks 😃
Bit of a reverse, as in a mustardy hot sauce; I have fermented chilies along with mustard seeds and peppercorns, and blended that with Dijon mustard and vinegar, and yes a bit of honey. Combining the sharpness of mustard with the heat of chilies might seem like overkill, but the two different sensations do compliment each other very well.
Sounds great!
@@DonPandemoniac I am working on making a mustard hot sauce right now. Any other ingredients or tips you can add that might make my hot sauce better?
This looks awesome. Now we can make our own mustard tailored to our own tastes. I still have to figure out what pepper to use. My wife likes it only a little spicy. Maybe a roasted Jalapeno or two for the first batch.
Thanks for the recipe Mike can’t wait to make my homemade mustard. I didn’t know it was so easy to make
You are so welcome. Enjoy!
The recipe looks sooo good definitely I want to try it thank you for all the good recipes
You are very welcome. Enjoy!
Awesome! I love homemade mustard! In my family we make it for christmas. We take a bowl and add some mustard seeds and an old cannonball and slowly crush everything to a paste. I dont think we add anything else but I probably forgot hehe. Thanks for the recipe!
That is awesome!
Nice! This is a new recipe for me. Thank you!
Absolutely nice recipe 😋😋👍👍🙏
Howdy Mike !
Very pleased now to be able to make my own mustard ! Also, I am buying your fab spicy cookbook, and I downloaded a few of your recipes on Cajun, seasonings, and wonderful Mexican recipes ! ❤ Charros beans, refried beans, chile relleno, chicken soup among my favorites !!
NO MORE OILY/DRY MEX JOYNTS !! 🤪🙄
Thank you so much, Sweet Chicago Gator! ;-) I really appreciate your support and hope you enjoy the cookbook and the recipes to the fullest!
Definitely on my to do make list
Let me know how it goes - enjoy!
I adore your recipes Mike! Thank you for another excellent video, I think I need to soak some mustard seeds immediately and make this!
Please do! I think you'll love it!
This looks awesome!!
You have perfect timing! I was just thinking about making a spicy mustard the other day. Now I just have to get my hands on those mustard seeds... and try not to drink the beer.
Haha! Such a challenge!
Yumm!!! Will be making this! Thanks 😊
Welcome! Hope you enjoy!
Wow great to see this, I have never made my own mustard, gonna give it a crack Chef Mike 😊
Go for it! I bet you will enjoy!
Definitely trying this.
another fantastic video
Thank you!
Mustard and habanero/ scotch bonnet peppers ( usually pepper sauces- homemade and already jarred) are my favorite combination! Thank you as usual!
I'll mix hot Caribbean jerk ( walkerswoods/ grace brand jars) with regular yellow mustard when I eat meat and cheese trays to for lunches or snacks to dip in to...
Love it!!
Adding bourbon sounds good as well
Enjoy!
Going to look for mustard seeds tomorrow.. have the habanero's.. thank you
Welcome - hope you enjoy!
Mike this would be awesome on fresh soft pretzels from my area
Absolutely!
Amazing recipe, will be making this today. I have jalapeno pepper and anaheim pepper plants so will be using them. Also have a Solace IPA in the refrig, so adjusting the recipe for what I currently have on hand. Will let you know how it tastes. Thanks again for your recipes.
I hope you love it!
Hi 🙂
I tried 2 of your recipies, chili ketchup and habanero mustard, and I thought maybe you might like to know how it went:
I had some chilis I had to use, so I decided to make both recipies with chili peppers.
The chili ketchup turned out great. It tasted just like the commercial, Heins chili ketchup, but with a little more heat and less sweetness. I tried a recipe from the TH-camr, Chili Chump, in the past and your recipe was much simpler with better results.
I think having a result close to the commercial brand is a win, because the commercial brand was my control to mesure success; I learned from the process and now I can improve upon it.
The mustard did not turn out so well:
I think the apple vinegar stands out too much in this recipe. The mustard is suppose to be the star of the show. Also, I don't think the beer added too much to the recipe. Maybe a dark beer would stand out more.
I'm going to try this recipe again with some changes:
I think apples go well with mustard, but I think some sweetness would help to balance out the mustard. I will use natural apple juice (preferably Mcintosh apples) and white vinegar.
For the texture, I started with the stick blender but I had better results with my magic bullet.
I would also add that I needed twice as much liquid for my recipe, but maybe my mustard grains were dryer than yours.
I still feel I learned a lot from this experience. I will let the mustard age for a week and see how the flavors changed.
Thanks 🙂
Sounds perfect. I'm not changing a thing.
Awesome! Enjoy!
What a find! I look forward to viewing more videos, the Carolina sauce will be the first. I smoke pork shoulders and a homemade sauce will be outstanding. Q. How long does this mustard last in the fridge?
Given the vinegar, probably a couple of decades.
This will last many, many months in the refrigerator. Enjoy!
I tried whole grain mustard last month, instantly fell in love, and this looks like a great recipe. One question though, the color of the mustard in the thumbnail and in the outro has a darker (and imo more appealing) color than when you first process them. Does this come after you've let the mustard chill for a bit or is it just a lighting thing?
Also the first timestamp in the video talks about Hungarian Goulash, not mustard. Just a heads up on this error.
Oh, oop! Will fix! It's more the lighting. Definitely fantastic flavor.
I can't wait to try❤
I can't wait for YOU to try it!
I cant wait to make this mustard. Is there a place you recommend buying the different mustard seeds?
No place in particular. I sometimes buy then at a local spice shop, but when I want them in bulk, I order online.
I'm intrigued. How long does this keep going, do you think?
Mustard will last many months. Great stuff.
anyone know how long it would last if kept refrigerated??? thanks in advance.
This should last many, many months in the fridge.
Love this, thinking to make for Christmas gifts. This should last forever in the fridge?
Haha, not forever, but homemade mustard will last for months in the refrigerator in a sealed container. You can make it shelf stable, too!
What brand model is your immersion blender?
I'm using a Mueller Smart Stick blender. Here is the one I bought at Amazon: amzn.to/4668wmP
Hi looks delicious, how long does it last in the fridge, thanks.
Thanks. Homemade mustard will last for months in the refrigerator in a sealed container.
Working with peppers without gloves builds character.
Well, not all skin types can deal with it (and it is recommended to wear gloves if you have one of those), but just I love working without them. It sounds like you don't wear gloves either, kingpickle?
@@ChiliPepperMadness I was just being facetious. 😂
I can't do beer, could I use a dry white wine?
Absolutely. Wine is GREAT for mustard making. Let me know how it turns out!
I love spicy whole grain mustard.. I haven't found a good one sold in stores so I'm definitely doing this for the holidays... One question though, with the Habaneros in this mustard, how long aprox will this last in the refrigerator? I reckon fairly long with the vinegar but want to double check.. TY!
It will last for months in the refrigerator in a sealed container. You can make it shelf stable for longer term storage by processing it in a water bath, though you may need to add acidity. Shoot for a pH of 3.5 or lower for home storage.
I made this without the habeneros. It tastes like hot mustard. Wrong flavour profile. What can I do to adjust the hot mustard taste profile?
You can swirl in other ingredients to balance out the heat, like honey and other spices. Or, maybe another batch with a different liquid, and use ground mustard powder, then combine them.
Sup mike, I've made some hot mustards, like this method with beer, usually used white wine vinegar, because had, habanero gonna be hot, can I roast the habanero on grill for this? Brings the fruitiness out more. Tyvm tc 🌶️
I remember when bought hot mister mustard lol, wasn't hot at all, Dijon was hotter 😂🤣🍺
Great one, Ronald. Enjoy!
underwood farms (the supplier to huy fong) makes a killer sambal that is nothing but peppers...that would be perfect...
But they also make a chili garlic (and sriracha) which makes me wonder - what would a chili garlic mustard be like?
Something to think about.... ;) But I've got plenty of mustard recipes on the website: bit.ly/3ZtXVQd Have you tried any of those yet? I strongly suggest that you give them a try - the flavors go through the roof!
Looks good sounds good.
How long will it hold up in the fridge?
Is there a way to waterbath can it for later use?
Thank you
This will last many, many months in the fridge, like any mustard. You can process in a water bath to keep longer term.
Smoke roasting those habaneros first would be amazing.
Go for it! Let me know how it goes.
@@ChiliPepperMadness Back in the day after lunch at the Coyote Cafe in Santa Fe, I wandered into their gift shop next door (lots of hot sauces, cookbooks, etc), and I picked up a bottle (stupidly, only one) of a smoked habanero hot sauce made by TJ's. I've looked, and it's no longer being made. It was amazing. Had a carrot element to it, if I remember. Soon, I'm going to try your habanero hot sauce recipe and this mustard using habaneros I smoke roast first and I'll let you know how it goes.
I love this. Yes, I'd love to hear how it turns out. It's fun experimenting. You can easily smoke certain ingredients, pure them with the soaked mustard seeds, spice as desired, and BOOM. Flavor!!
@@ChiliPepperMadness Exactly! Squash is a great example of this. My mom just cuts an acorn sqash in half (pole to pole), scoops out the guts, and roasts it in the oven in about 1" of water in a Pyrex pan. b o r i n g . I do the same first few steps, but after you clean them out you agressively stab the fleshy insides a bunch of times all over with a fork (very theraputic), then rub the insides with a good olive oil. Season with salt and pepper and thrown them on a medium-hot grill, skin side to the heat, for a period of time that really depends on your grill or fire. Probably about 15-20 minutes. Then flip them over to get some color on the fleshy side. Grill about another 15-20 minutes until the insides start to get some good color and soften. A couple pats of butter inside the cavity once you plate it, and BAM!!! You almost don't need a protein. Charcoal is the best for this, but I've also used my propane grill and a wood chip box or I have even broiled it in the oven, but you are going to be missing the exact thing that makes cooking it over some kind of flame so epic. Also equally effective with butternut squash. Would make a killer base for a squash soup as well, or the key ingredient for what I call squasha ghanoush.
Skip the beer? There is no curse in Elvish, Entish, or the tongues of Men for this treachery.
Haha, agreed! =)
😂😂😂
I mean.....whiskey exists..
Speaking of wearing gloves... I made the mistake of making salsa and then using the restroom, that was so terrible 😭
😭 I hope it was only once! 🤣
hi can i do this with just the yellow mustard seeds , thanks
Definitely! Let me know how it goes.