Thanks so much, I loved to see the start to finish in this series. I've never grown mustard before but I decided it would be nice to try it out this year and make some mustard to go with my homemade Christmas gifts next year.
Utterly brilliant again Hugh! Your clear style seems to demystify subjects that I thought were daunting. Definitely going to have a go at mustard making.
Sorry for the delayed thumbs up! Too busy in England to watch videos in England! But now back in Oz .. Hubby is a 'Coleman's or nothing at all' kinda guy (and I used to work for Unilever) ... why oh why didn't I think of this during our time in Japan! Always bringing 3 cans back from holidays home (alongside tea and marmite)! Never again. ;-)
Hugh, brilliant and well thought out as usual. I usually make my home made wholegrain mustard utilising different speciality beers and ciders. Thank you for the ideas concerning the different techniques. Was quite taken with using home made country wines for this purpose as well. It is lovely to see how different people approach things in their own unique way, it gives us food for thought and different ideas on how to use things and a strong learning curve. Thank you for that. Would love to see more recipes. Dijon grey mustard is one of my absolute favourites although I have never made it. Brilliant Pattypan xx
So funny that I have eaten mustard greens here in Arkansas, USA, and never thought about the seeds being MUSTARD!! Good lord, i am making homemade mustard! Hopefully you eat (cook down) some of the greens with cornbread! Loses heat when cooked.
Thank you Hugh, I really enjoyed both of your mustard videos. We will be trying your recipes and some of the variations that you suggested. If you do have time and the inclination, a specialist recipe later in the year maybe together with a seasonal meal recipe would be most welcome. We look forward to each of your channel’s new videos. I hope they do well for you.
I would love to do a side by side taste test of those different mustards, I always think that wholegrain is my favourite, but to try them all fresh and together may end with a different outcome! PS I love the psychedelic wholegrain, that looks awesome!
That can be arranged! The choice of mustard seed, interesting wines & vinegars massively affects flavour. I like the two colour wholegrain because the yellow mustard gives heat, the brown glavour. Its vivid though!
Mouth watering short films. I am a Pescatarian and the only thing I miss is having mustard with bbq sausages or corned beef but can you recommend a nice mustard to liven up fish fillets like haddock or indeed any other vegitarian mustard combinations? Regards
Hi Dee Dee 🙂, with fish I find I like light mustards with less vinegar. Try making a mustard flour with yellow mustard and add a little powdered turmeric. Them mix to a paste with a fragrant white wine, I use elderflower. Finally, if you like them, add a few chopped capers. It makes a light , flowery mustard without the acid that can overwhelm fish. Hope that helps? Hugh
Fantastic video: knew all about Colmans Mustard Powder and the reconstituting thereof: will have a go at the wholegrain mustard recipe soon. No elderflower wine & vinegar, so substituting white vermouth & cider vinegar instead. Have you ever tried Mostarda di Cremona (mustard with glacé fruits)? Made in once (for Xmas Day) with Zampone (stuffed pigs trotters!). Certainly made a change from turkey... P.S. Did I espy a bottle of Aldi's Baron Amarillo @ 13:30? If so, I'm coming round for dinner...
@@EnglishCountryLife The eagle-eyed Johnnie rarely gets it wrong (where wine is concerned) Mostarda di Cremona is actually quite/very sweet (from all the glacé fruits). But it was exceedingly nice with the pigs trotters (Italian: just boil in the bag for half an hour: couldn't be simpler). Look it up on the web (or there's a recipe in Robin Weir's Mustard book.)
@@EnglishCountryLife Zampone (not Cotechino) is sround up sausage meat & spices wrapped up in a boned pigs trotter. You can get it on eBay www.ebay.co.uk/i/164038479065?chn=ps
Question - is it possible to can these mustards to keep them fresh? I'm trying to work on my own recipes to sell at farmer's markets. I don't think I could sell them if they were not canned first. What do you think?
Hugh have found this recipe for Italian Mostarda which gives two options of how to make it either with the mustard powder or oil. Have not made it but have kept the recipe back to have a go at. I think I can get the mustard oil from the Indian shop around the corner. Thought I would share. www.thespruceeats.com/how-to-make-spicy-italian-mostarda-2019910 Pattypan x
The Star-Spangled Banner playing while making the American mustard was a nice touch. Great video
Thank you 😁
Thank you for uploading this video. I have watched many and this one is one of the best. I made the mustard with vinnegar and it was delicious!
That's fantastic Felix - thanks for the feedback!
Very interesting,
Very useful.
Thank you for sharing.
Good luck
Thanks - do let us know if you try it?
@@EnglishCountryLife will do.
I checked out your page.
Lots of good stuff to use.
Find it extremely expensive.
Have a good one.
My husband absolutely loves mustard. I think I'm going to try making some for him!
Its honestly very easy! Do give it a try! Hugh
Thanks so much, I loved to see the start to finish in this series. I've never grown mustard before but I decided it would be nice to try it out this year and make some mustard to go with my homemade Christmas gifts next year.
I'm so glad that you enjoyed it! Please let me know how you get on? Hugh
@@EnglishCountryLife I've ordered my seeds, I'll be back to rewatch and let you know how it goes in about eight months!
Love your channel. Very informative. Thanks for sharing.
Thanks Ian 👍
Thank you for sharing
Glad you liked it Kat
Nice presentation style Sir. Hugely informative video on the basics of mustard-making. Thank you. Subscribed.
So nice of you, thank you
Utterly brilliant again Hugh!
Your clear style seems to demystify subjects that I thought were daunting. Definitely going to have a go at mustard making.
Thank you so much Alan, that means a great deal to me!
Dijon is my wifes favourite!
If she wants a recipe Paul, just let me know.
Hugh
Sorry for the delayed thumbs up! Too busy in England to watch videos in England! But now back in Oz .. Hubby is a 'Coleman's or nothing at all' kinda guy (and I used to work for Unilever) ... why oh why didn't I think of this during our time in Japan! Always bringing 3 cans back from holidays home (alongside tea and marmite)! Never again. ;-)
Fabulous. Hope all the relocation stuff is going smoothly?
English Country Life Vessel Tracking App being given a workout. End March likely. It's a looooong way.
Hugh, brilliant and well thought out as usual. I usually make my home made wholegrain mustard utilising different speciality beers and ciders. Thank you for the ideas concerning the different techniques. Was quite taken with using home made country wines for this purpose as well. It is lovely to see how different people approach things in their own unique way, it gives us food for thought and different ideas on how to use things and a strong learning curve. Thank you for that. Would love to see more recipes. Dijon grey mustard is one of my absolute favourites although I have never made it. Brilliant Pattypan xx
I must do a Dijon mustard then. Its a little more involved but so worth it!
Thank you so much for your kind words.
So funny that I have eaten mustard greens here in Arkansas, USA, and never thought about the seeds being MUSTARD!! Good lord, i am making homemade mustard! Hopefully you eat (cook down) some of the greens with cornbread! Loses heat when cooked.
We really don't make cornbread here
Thank you Hugh, I really enjoyed both of your mustard videos. We will be trying your recipes and some of the variations that you suggested. If you do have time and the inclination, a specialist recipe later in the year maybe together with a seasonal meal recipe would be most welcome. We look forward to each of your channel’s new videos. I hope they do well for you.
Thank you Dain, that means a great deal! Hugh
Little bit more technique... Not much!... you are speaking my language. Thanks for another excellent video. Looking forward to the next.
Thanks Harry!
I would love to do a side by side taste test of those different mustards, I always think that wholegrain is my favourite, but to try them all fresh and together may end with a different outcome!
PS I love the psychedelic wholegrain, that looks awesome!
That can be arranged! The choice of mustard seed, interesting wines & vinegars massively affects flavour. I like the two colour wholegrain because the yellow mustard gives heat, the brown glavour. Its vivid though!
Why not use the vinegar that the Black/Brown mustard seeds were soaked in overnight? Great video
Fair point, you could. I find some outer skins float off in that vinegar but it would certainly work
Brilliant video. I'm making horseradish sauce soon too. Did you know if you freeze it, it brings out the flavour strength before processing?
I didn't know that! We are absolutely surrounded by the stuff here. I confess that I REALLY like it (and not just on beef)
Very cool! I love these videos, and this one we might even be able to do ourselves. :)
I'm certain you can do this one! How's it all going?
A great video, how do i make French mustard.
The question would be which French mustard? Dijon? Grey Poupon?
Mouth watering short films. I am a Pescatarian and the only thing I miss is having mustard with bbq sausages or corned beef but can you recommend a nice mustard to liven up fish fillets like haddock or indeed any other vegitarian mustard combinations? Regards
Hi Dee Dee 🙂, with fish I find I like light mustards with less vinegar. Try making a mustard flour with yellow mustard and add a little powdered turmeric. Them mix to a paste with a fragrant white wine, I use elderflower. Finally, if you like them, add a few chopped capers. It makes a light , flowery mustard without the acid that can overwhelm fish.
Hope that helps?
Hugh
Fantastic video: knew all about Colmans Mustard Powder and the reconstituting thereof: will have a go at the wholegrain mustard recipe soon. No elderflower wine & vinegar, so substituting white vermouth & cider vinegar instead.
Have you ever tried Mostarda di Cremona (mustard with glacé fruits)? Made in once (for Xmas Day) with Zampone (stuffed pigs trotters!). Certainly made a change from turkey...
P.S. Did I espy a bottle of Aldi's Baron Amarillo @ 13:30? If so, I'm coming round for dinner...
Blimey you have a good eye! Yes, it is indeed a Baron Amarillo 😉
I haven't tried Mustarda di Cremona, or heard of it till now. How was it?
@@EnglishCountryLife The eagle-eyed Johnnie rarely gets it wrong (where wine is concerned)
Mostarda di Cremona is actually quite/very sweet (from all the glacé fruits). But it was exceedingly nice with the pigs trotters (Italian: just boil in the bag for half an hour: couldn't be simpler).
Look it up on the web (or there's a recipe in Robin Weir's Mustard book.)
@@EnglishCountryLife www.theguardian.com/lifeandstyle/2005/sep/03/foodanddrink.shopping4
I will, thank you! Fiona is very fond of pigs trotters so I am intrigued
@@EnglishCountryLife Zampone (not Cotechino) is sround up sausage meat & spices wrapped up in a boned pigs trotter. You can get it on eBay
www.ebay.co.uk/i/164038479065?chn=ps
Question - is it possible to can these mustards to keep them fresh? I'm trying to work on my own recipes to sell at farmer's markets. I don't think I could sell them if they were not canned first. What do you think?
It's not something I've tried Dave - but I cannot see why you couldn't water bath can them
Hello, Can you grow musterd seeds ment for eating or will that not work
I have with no problems 😉
How about toasting the seed? Have u tried that ever?
I haven't, but what an interesting idea!
Hugh have found this recipe for Italian Mostarda which gives two options of how to make it either with the mustard powder or oil. Have not made it but have kept the recipe back to have a go at. I think I can get the mustard oil from the Indian shop around the corner. Thought I would share. www.thespruceeats.com/how-to-make-spicy-italian-mostarda-2019910 Pattypan x
Excellent resource, Thank You!
So is Dijon made from black mustard seed? 🤔
Yellow mustard normally plus white wine, white wine vinegar, garlic, pepper, onions