Made the beer mustard. My family swore it had horseradish in it. Found out they’re in the same botanical group. (The seeds and horseradish, not my family)
Thanks fer sharin this, Amigo! Always learnin me new things, an I been cookin bout 55 years. I enjoyed yer style of presentation...clear, concise, an humorous, as well! Be safe an well, brother
Enjoyed learning about mustards with you. As one of my daughters favorite condiments she was very attentive. Now to try our hand at making some mustard. Thanks for sharing the info ☺️
So just a heads up - if you're going to be manually grinding and then straining there is a LOT of elbow grease involved. He does say so in the clip but this neat little 6 min video may mislead you nonetheless. Mine took about an hour and my arms and hands were sore. Also the loss in volume after straining is significant - about two thirds. End result is delicious though. Mine was a shade bitter but probably has to do with the specific mustard seeds I bought. Yes sugar cuts bitterness but there's a limit to how much sugar you can put before you ruin the taste.
nice video, my favorite mustard so far is the honey/horse radish they include with the smoked salmon from Norway. My mustard taste buds have been dulled to horse radish by living in California all my life and eating a ton of Sushi.
I have been enjoying "wimpy" store-bought yellow for my entire life, and it is by far my preferred mustard; yet, I'd never had the idea of simply making my own yellow mustard. Thank you for the inspiration, this is definitely on the short list. Also, you may want to look up South Carolina mustard barbecue sauce -- that is definitely something to be tried and experienced.
Way cool! I love mustard. All kinds, but I’ve never had beer mustard! Its literally made with beer! I have to give a go with a beer braut! Thanks so much for sharing.
French here, since I can just go to my local convenience store and get a Dijon mustard i never thought of making it myself but it does look fun to try! Also letting the seeds in the Dijon mustard is popular and actually my favorite one hahah
English Mustard - Colman's Powder mixed 50/50 by weight with cold water only, 10 mins. and it's ready, every second after that and it starts to deteriorate so we only make just enough for a sandwich or meal then throw it away. Never store it longer.
I finally remembered to go look up a mustard recipe since my first go ahead and just make it attempts didnt seem to turn out ideal. It took a few months to remember to look but when i did i found your video first. i was touched as i began to watch to see your jars and labels look so much like mine, same as the logic i could buy some by why when i could make it. Cheers. Thnx for recipes.
My gran always made up Colman's English mustard on a Sunday, served alongside equally fiery horseradish. And like clockwork she always said when mustard was left on the plate: "Colman's profits don't come from the mustard people eat, but what they wash down the drain".
Awesome video! For Non english viewers it helps when ingridients showed are mentioned at the same time. I would love to have the text of the ingriedent pop up on the screen when its hard to spell it from pronunciation. Thanks for all the tips i felt i owe smth.
Have you considered using a molcajete instead of the typical mortar and pestle? The lava rock is way more course and would grind that mustard seed up with less work.
I do like all kinds of mustard, but I have to say my fave is just powdered mustard and water. No acids, salt, or anything to detract from the heat and volatiles.
Something about English, powdered mustard: It's meant to be made and used fresh, as in 'zingy'. Leaving it in the fridge - essentially - neuters it, as you know. As is said in France: "La moutarde me monte dans le nez." - Google it, if your French isn't up to snuff - (We're not quite close enough to throw rocks at them, but they're not entirely useless)
You should try hand grinding beer mustard (stone ground has a more distinct almost smokey flavor) I know it's a pain in the a$$ but in my experience it makes a difference. Also I noticed you're using Founders beer, that's one of my favorite breweries lol
Dude Founder's is the best. The Molcajete is made of stone so maybe that's close? Not sure how they do it otherwise, just a large granite grinder maybe?
Yummmm!!! Today, August 22 is national mustard day!! LOL!! Seriously!! Saw it on Fox News! Someone made mustard donuts. Funny thing is that I made mustard for the first time the day before yesterday, but only found out it is N Mustard day today! I made mine with sesame seeds like a tahini mustard. I used Mirin Vinegar which is sweet. I also used garlic, & other spices . Then I made mustard hummus. Oh man!!! So good!!😋
Fact…I hate the fishy taste of salmon. I hate the bland flavour of mayo‼ So, after not eating salmon for 25 years…I decided to try Dijon mustard instead of mayo in a can of wild caught Pacific Pink Salmon…🦈together with celery salt, sliced green onion and chopped tomato 🍅and cucumber🥒‼Delicious! Only one problem…I find myself running out of Dijon‼Thanks‼ Now, I can make my own‼Fantastic‼Wonderful‼ Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
Very interesting info. My family used to serve English mustard with ham. I remember they always used Coleman's but it's so expensive now that I buy off brand s.
For dijon mustard, couldn’t you add the salt at the beginning of the mashing of the seeds, and the grit of the salt would help break down the seeds faster?
I worked for a Vegan. I had to figure out why, ONLY one brand labeled itself Vegan,,,, Turns out "Real Dijon" uses a part of a fish bladder. Does the fish bladder add something ? If so is there a substitute ? Thank You
The fish bladder is used to make isinglass, which is used to make white wine clear. And that white wine is used to make Dijon mustard. If you are making the Dijon style mustard yourself, just use vegan wine, which isn’t made with isinglass. If you are buying, check. A few brands have vegan versions.
Ok, unless I missed something, how much white wine is used in the Dijon mustard? And when you say two tablespoons of salt and sugar, is that two of each or just one?
Hey, so I'm making the beer mustard and all the liquid (1/2 cup apple cider vinegar, 1/2 cup beer) was absorbed by the seeds leaving no remaining soaking liquid to pour into the blender with the seeds. My plan now is to just add more beer (can never go wrong with more beer) as needed to bring the mustard to the right consistency at the end, but do you have any idea why my experience was so different than yours? I have not ruled out lameness on my part.
Mustard seeds have natural “antimicrobial“ properties. + The added salt and especially vinegar, doesn't leave much room for bacteria growth either. Just keep it sealed in the fridge after opening and it should last years. It will go bland however, but at least a month before that happens. I don't make mustard to keep as a condiment for basic food, the store bought works great for that. I make it for special occasions like Christmas, a time where I eat a lot of food that goes well with mustard. So by the time the holidays are done, the mustard is gone 🤭
Noce. Now which one tastes closest to German mustard (senf). My favorite from the schnell embiss stands back in the 80’s with an awesome rinds wurst or bratwurst
Great to watch as always!
Hi max Big fan
I don't like meat😡
@@paripandey108 go cry about it vegan 🤡🤡🤡
Yo
What a rabbit that got me to this discovery UA-cam is crazy as if they trying to tell me something.🤔
Made the beer mustard. My family swore it had horseradish in it. Found out they’re in the same botanical group. (The seeds and horseradish, not my family)
Oh, and here I thought you were an alien from another planet lol😊
That fact u had to specify
Loved the clarification!
LOL 😄
My family is in the same botanical group
For something that has potential to be such a flex, making homemade English mustard is stupidly easy
Thanks fer sharin this, Amigo!
Always learnin me new things, an I been cookin bout 55 years.
I enjoyed yer style of presentation...clear, concise, an humorous, as well!
Be safe an well, brother
Enjoyed learning about mustards with you. As one of my daughters favorite condiments she was very attentive. Now to try our hand at making some mustard. Thanks for sharing the info ☺️
Made english mustard as per your instructions, turned out lovely, just replaced a bit of water by cooking oil, my Brit husband loved the taste ❤️❤️❤️
So just a heads up - if you're going to be manually grinding and then straining there is a LOT of elbow grease involved. He does say so in the clip but this neat little 6 min video may mislead you nonetheless. Mine took about an hour and my arms and hands were sore. Also the loss in volume after straining is significant - about two thirds. End result is delicious though. Mine was a shade bitter but probably has to do with the specific mustard seeds I bought. Yes sugar cuts bitterness but there's a limit to how much sugar you can put before you ruin the taste.
Yeah but, nobody wants to watch seeds being ground for an hour.
@@Faladaena well, that's true 😂😂😂
I love it when mustard sets your sinus on fire!
Yes it clears out your brain tubes, that English mustard. 😤😡
nice video, my favorite mustard so far is the honey/horse radish they include with the smoked salmon from Norway. My mustard taste buds have been dulled to horse radish by living in California all my life and eating a ton of Sushi.
I have been enjoying "wimpy" store-bought yellow for my entire life, and it is by far my preferred mustard; yet, I'd never had the idea of simply making my own yellow mustard. Thank you for the inspiration, this is definitely on the short list. Also, you may want to look up South Carolina mustard barbecue sauce -- that is definitely something to be tried and experienced.
You prefer Wimpy mustard....????? No!
@@robertburwise5938 Exactly. That's sad!!
guess the wimpy mustard is why a lot of ppl don't like mustard, lol
MUUUUSSSTAAARRRDDD
You can change the spice level depending on the temp of you soaking liquid. Cold = Spicier, Warm = Milder
wow thx
Or the whey from strained homemade yogurt which will do something magical through fermentation .. and when done don't refrigerate at all . .
Great to know. I’ll put the soaking seeds in the fridge. I like my mustard to kick ass.
Way cool! I love mustard. All kinds, but I’ve never had beer mustard! Its literally made with beer! I have to give a go with a beer braut! Thanks so much for sharing.
MUSTAAAAAAAAARRRRDDDD
I made the beer mustard and it turned out great! Thanks 😊
French here, since I can just go to my local convenience store and get a Dijon mustard i never thought of making it myself but it does look fun to try!
Also letting the seeds in the Dijon mustard is popular and actually my favorite one hahah
Amazing. I’m going to try all 3! Also, your kitchen is adorbs
English Mustard - Colman's Powder mixed 50/50 by weight with cold water only, 10 mins. and it's ready, every second after that and it starts to deteriorate so we only make just enough for a sandwich or meal then throw it away. Never store it longer.
now i have the urge to get my hands on some mustard seeds
WOW! This was so fun to watch!
WELCOME BRITTANY!
Love your channel, Adam ♥️
HEY! MUSTARRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRD!
I finally remembered to go look up a mustard recipe since my first go ahead and just make it attempts didnt seem to turn out ideal. It took a few months to remember to look but when i did i found your video first. i was touched as i began to watch to see your jars and labels look so much like mine, same as the logic i could buy some by why when i could make it. Cheers. Thnx for recipes.
My gran always made up Colman's English mustard on a Sunday, served alongside equally fiery horseradish.
And like clockwork she always said when mustard was left on the plate: "Colman's profits don't come from the mustard people eat, but what they wash down the drain".
Super helpful, incredibly full of concise info and easy to adapt into nearly anything!!
MUSTAAAAAAAARRRRRDDD
Awesome video! For Non english viewers it helps when ingridients showed are mentioned at the same time. I would love to have the text of the ingriedent pop up on the screen when its hard to spell it from pronunciation. Thanks for all the tips i felt i owe smth.
Have you considered using a molcajete instead of the typical mortar and pestle? The lava rock is way more course and would grind that mustard seed up with less work.
I do like all kinds of mustard, but I have to say my fave is just powdered mustard and water. No acids, salt, or anything to detract from the heat and volatiles.
Thanks for sharing these recipes Adam. you've inspired me to make the beer one with my Dad's favourite Australian beer: XXXX (fourex)
Something about English, powdered mustard:
It's meant to be made and used fresh, as in 'zingy'.
Leaving it in the fridge - essentially - neuters it, as you know.
As is said in France: "La moutarde me monte dans le nez."
- Google it, if your French isn't up to snuff -
(We're not quite close enough to throw rocks at them, but they're not entirely useless)
You should try hand grinding beer mustard (stone ground has a more distinct almost smokey flavor) I know it's a pain in the a$$ but in my experience it makes a difference. Also I noticed you're using Founders beer, that's one of my favorite breweries lol
Dude Founder's is the best. The Molcajete is made of stone so maybe that's close? Not sure how they do it otherwise, just a large granite grinder maybe?
Thanks for the recipes. Going to make the English mustard first
Looks delicious!!!!!!! Thank you very much War Lord!!!!!!!!
Well thanks for simplifying, i wanted to try making dijon but it seemed very complex , not now, lol. :3
Yummmm!!! Today, August 22 is national mustard day!! LOL!! Seriously!! Saw it on Fox News! Someone made mustard donuts. Funny thing is that I made mustard for the first time the day before yesterday, but only found out it is N Mustard day today! I made mine with sesame seeds like a tahini mustard. I used Mirin Vinegar which is sweet. I also used garlic, & other spices . Then I made mustard hummus. Oh man!!! So good!!😋
Finaly i found a original dijon mustard recipe 🙏 thanks brother! 👊
Just made the English Style Mustard. It was great. Love the flavor and heat. Yummm
Surely the Dijon mustard doesn’t need to be sieved ??
That’s how I’ve always bought it .
Fact…I hate the fishy taste of salmon. I hate the bland flavour of mayo‼ So, after not eating salmon for 25 years…I decided to try Dijon mustard instead of mayo in a can of wild caught Pacific Pink Salmon…🦈together with celery salt, sliced green onion and chopped tomato 🍅and cucumber🥒‼Delicious! Only one problem…I find myself running out of Dijon‼Thanks‼
Now, I can make my own‼Fantastic‼Wonderful‼
Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
Very interesting info. My family used to serve English mustard with ham. I remember they always used Coleman's but it's so expensive now that I buy off brand s.
Nothing beats Colman's
How long does it keep in the fridge?
English and German are all time faves 💯
I can’t have vinegar. Could I substitute with lemon juice?
This video should win a million dollars from UA-cam, you are simply the best thank you .
Made my mouth water just looking at it
Those look superb. Wicked ale mustard is what I'd like. Hey! What happened to Pete's Wicked Ale??
Dude. This is an amazing video. Thanks!
nerding out over mustard
Yh also sugar and vinegar combined adds pickling flavour
This that Grey Poupon, that Evian, that TED Talk, ayy!
1/2 cup Mustard Powder .. is it how many is ot grams or tbspoons????
Should have added after the "I'm using the Colman's brand" you saying "Because.... DAMN".
MUSTAAAAAAAAARRRD!! 🔥🔥🔥🔥
For dijon mustard, couldn’t you add the salt at the beginning of the mashing of the seeds, and the grit of the salt would help break down the seeds faster?
Hi there Adam for making Dijon can I just use ordinary vinegar instead for dry white wine and white wine vinegar? Thanks a lot 😃
That’s what I’ve used In the past.
The English mustard is probably the best to make mayo with, right?
Let's make homemade mustard. Proceeds to jump and clean his shoes above the table.
Whats your point?
Yes they were above the table but also behind it we live in 3d remember that
This video is indulgent with the mustard.
Of all 3 of these, I kinda prefer the strong English mustard. It definitely has a more pure a lot more pure mustard flavor.
You are funny...in a good way. I can't sleep so I'm starting the beer mustard at 0100...before the beer becomes tempting.
I always understood that water causes the heat to increase (over time), and vinegar stops and stabilizes the heat at level.
Coleman's Mustard, Norwich's finest
Not made there anymore, closed its doors after 160 years and moved production to Honingham down the road... :(
@@strudders2112 less than 10 miles from the city centre? Norfolk's finest then!
Choosing the English variety highlights that this man really does love his mustard.
Where is that mortar and pestle from?
Mexico
hi thanks would it work if i use the apple cider but don't add the beer ?
I worked for a Vegan. I had to figure out why, ONLY one brand labeled itself Vegan,,,, Turns out "Real Dijon" uses a part of a fish bladder. Does the fish bladder add something ? If so is there a substitute ? Thank You
The fish bladder is used to make isinglass, which is used to make white wine clear. And that white wine is used to make Dijon mustard. If you are making the Dijon style mustard yourself, just use vegan wine, which isn’t made with isinglass. If you are buying, check. A few brands have vegan versions.
Thank you so much for this great tutorial. Do you happen to have a honey mustard recipe??
why doesn't a different device work for the Dijon? Does it have to be mortar and pestle ??? dont have one big enough...lol
Wow!! Thank you so much!! These are so good!
I’m in Asia where yellow and black mustard seed is the thing. Will substituting black for brown come out close to the results you get with the brown?
How long can beer and dijon mustards stay alive in the fridge?
fav mustard music
English mustard has my heart too breh its so nice.
I wanna make dijon mustard. Can I omite the wine?
Thanks for this video, I think my husband will love the beer whole grain mustard best of all.
Ok, unless I missed something, how much white wine is used in the Dijon mustard? And when you say two tablespoons of salt and sugar, is that two of each or just one?
Well done!
Excellent video!
I never saw something about mustard sauces. Nice channel man, keep going on this curious things about kitchen
Hey, so I'm making the beer mustard and all the liquid (1/2 cup apple cider vinegar, 1/2 cup beer) was absorbed by the seeds leaving no remaining soaking liquid to pour into the blender with the seeds. My plan now is to just add more beer (can never go wrong with more beer) as needed to bring the mustard to the right consistency at the end, but do you have any idea why my experience was so different than yours? I have not ruled out lameness on my part.
Loved this! Thanks!
Where did you get your pestle and mortar from?
really enjoyed your video, man. I was just curious how mustard is made and came across your channel. Subscribed.
Thank you for this video.
Thank you for the video!!!
I bought mustard from supermarket and it tastes bitter. Is there any ways to get rid of it and also how to eat mustard?
can you suggest a substitute for white wine, its not readily available to me, great explanation though :)
what's the shelf life on all three ? .....
Can I use xulitol for sweetness and for vinegar? Lemon, lime?
very cool. great style too btw
Any substitute to beer?
I made it today first hard to squeeze the liquid out then I add more liquid but come out very runny 😅
Great video! Thanks.
Can i replace sugar with stevia ?
Earned an immediate sub.
Welcome homie.
Brilliant ✨
How do I get the syrup to form? It's just.. remaining thin, no matter what.
Great video. How long will this fresh mustard last in refrigerator?
Mustard seeds have natural “antimicrobial“ properties. + The added salt and especially vinegar, doesn't leave much room for bacteria growth either.
Just keep it sealed in the fridge after opening and it should last years.
It will go bland however, but at least a month before that happens.
I don't make mustard to keep as a condiment for basic food, the store bought works great for that. I make it for special occasions like Christmas, a time where I eat a lot of food that goes well with mustard. So by the time the holidays are done, the mustard is gone 🤭
Noce. Now which one tastes closest to German mustard (senf). My favorite from the schnell embiss stands back in the 80’s with an awesome rinds wurst or bratwurst
Hello by what can we replace the white wine in the “dijon” recipe ?