Mix Coleman's Powder with Champagne and let it sit. Taste every 1/2 hour until to your taste. Then refrigerate until ready to serve with fish or mixed with cream to serve with porkchops.
I love the hot mustard in Chinese restaurants. Not the stuff in packets but the stuff in the little cups and clear your sinuses. The place we go to knows I like it and always gives me extra for carry out. It is great on a ham sandwich or on an egg roll!
I add one packet of soy sauce to my container of hot mustard from the Chinese restaurant. Put the lid back on, and shake. I promise, it’s next level GOOD.
@@sbrunner69 purity. It is easily made at home. Try some ground dry mustard with a little (emphasis on little) warm water. Some other additions could include rice vinegar and/or vegetable oil in very small amounts. Enjoy.
I really like a mustard that contains horseradish. Maille comes to mind. I used to like Plochmann’s growing up in the Midwest. I know they still make mustard, but I don’t recall seeing their horseradish mustard anymore.
Maybe you should try Coleman’s English mustard? It has no horseradish, but it is mixed with water rather than vinegar, so it retains that sinus clearing quality we all love about horseradish.
Maille is my favorite for just eating plain mustard. I never buy it for that purpose but I usually end up eating all of the Maille mustard before the sausages are even ready. I'm in the New York area and Gold's is also a favorite mustard. It's the Delicatessen Style coarse ground (Brooklyn Original established 1932). I like to prepare a plate of different kinds of sausages with several different mustards around it to dip into. It's great having the contrasts of mustards and sausages.
Please be warned that mustard is an emetic. In the old days, doctors would give someone spoonfuls of mustard to make them...ahem...upchuck. She was making me very worried with those big spoonfuls of mustard.
I absolutely love the test kitchen stuff, recipes and when you review food items! Keep it up!!! I will be buying some different mustards next time at food store!
My favorite mustard for almost 60 years has been Nance's sharp brown mustard. My grandma always had a jar on hand. The only thing that ever came close was a mustard my mom made back in the 1980s with a packet of ingredients she picked up at the Tunbridge World's Fair. It contained various mustard seeds and spices that wold be mixed with some oil and vinegar, I think. It had a nice bite to it.
When we were growing up in the early 70s my mom belonged to this neighborhood food co op where they got big discounts on bulk goods. Food primarily. It was like big box shopping before big box shopping. Anyway she got some 2 gallon thing of mustard, it was a standard yellow style mustard, but it had the most delicious flavor you could imagine. Just like the best deli style mustard but in the yellow, not brown variation!! I wish I could remember the name. I dream of it, lol. Closest I came was Plochmans which is a great mustard but not as great as that 70s mystery brand.
Boetje's mustard, from Rock Island, Illinois is one of the best mustards around. Simple stone ground ingredients. It can be ordered on line. It has won many awards. It has a little heat to it but it’s just mustard seeds, no horseradish added. Delicious and very versatile.
Have to agree. Colman's dry mix , or ready made. Have had it all my life . Favorite memories, sitting on a stone wall in a layby watching tanks exercise with my grandfather and father. Eating ham sandwiches. And drinking hot sweet tea from a thermos. I can still smell the torn up grass and engine fumes.
My favorite sweet mustard is Handlmaier’s Sweet Bavarian Mustard. Thank goodness World Market stocks it at a fair price. It has such a devoted following not only in Germany but also among German-Americans that there is a Handlmaier Mustard Club in Cincinnati, OH!
Beaver Brand Sweet Hot mustard is the same thing (same company, Beaverton Foods). I love the stuff and use it on everything. Great with cheese and crackers, on a brat, on a ham sandwich.
@@Jim-nq9el Also, the Beaver brand is typically cheaper than the "upscale" Inglehoffer and, AFAICT, the two brands are indistinguishable (at least when paired with food rather than eaten straight). FWIW, I grew up in Portland, OR (the big city adjacent to Beaverton, OR) so that brand tends to be my preferred brand when shopping.
@@KurtisRader Exactly. There was a period where our Walmart carried the Inglehoffer version and the container was a couple ounces smaller and it was more expensive.
I love mustard! Even as a kid, I slathered it on everything. I always keep on hand Dijon, brown mustard like Gulden's, Maille coarse, and my absolute favorite, Pommery in the crock.
You will love this story. Years ago I was babysitting a couple of youngsters and I heard them saying, "It's sour, Grandma. Grandma it's sour!!!". They were squirting mustard into each other's mouths. One of my favorite memories. :) I love your product comparisons....so helpful! The sherry vinegar from years ago is to die for!!!
I love Maille and other whole/course mustards but I always have French's brown on hand which is a step above the standard yellow but not too challenging for the kids and uninitiated.
What makes Dijon mustard different from others is that it uses wine instead of water, in addition to the vinegar. You can also make mustard with beer, cognac, or other distilled spirits - obviously this will slant the taste in different directions. Oh, and for a really easy and tasty chicken recipe, try slathering a roasting chicken all over with mustard and finish with lots of ground pepper, then bake. Fabulous! That came from a Frank Purdue recipe included in an oven stuffer we bought decades ago, and we've used it ever since.
Id like to kno ...around the holiday u find gift baskets like with cheese an crackers n mustards n meats one particular mustard is a fav i cant find other then a tiny jar n these baskets its a hilshire farms or one of those but its a german mustard i believe? Its called or maybe its hickory farms but its bavarian mustard just bavarian not sweet hot just bavarian if anyone knows where to purchase it plz tell me ty
I have at least 5 different mustards, usually 7, on hand at any time. Dijon, whole grain, spicy brown, hot Chinese, Sierra Nevada Stout (my favorite), Rustlin' Rob's German Stoneground and Whataburger yellow for my burger (I'm in Texas).
@@DrWhite006 Thank you...Sounds really good. It is funny because although I like spicy brown mustard many times I wish the spice was more subtle or not so pronounced. Definitely going to buy some now.
@@marybeyiard8271 If a grocery store where you shop has an aisle with "international foods", look around in the European imports. They may stock some exotic mustards there, rather than in the regular mustard section. If that doesn't work out, a dedicated international grocery store might have what you're looking for. Even Big Lots may have German mustard of some kind. If all else fails, see if you can get it through a German imports business online. I rely on a Dutch importer for some kitchen staples that I just cannot find elsewhere, such as dried chopped vegetables for making "stoemp", Indonesian "goreng" spice mixes, gently-orange-flavored black tea, and hard-core salmiak licorice.
I love all types of mustard and keep regular, Dijon, and grain in my fridge at all times. I just made some schiracha mayo and was surprised that it called for Dijon mustard but it tasted wonderful on our mahi mahi.
I came here after finding Panera Breads new country mustard. I thought it was customer made but watching this video I’m going to be ordering country Dijon mustard since I liked the spicy from the Panera one! I hope it’s the same!! 🤞🏽
I got some of this Rothchidl's mustard from Ohio which is VERY good. I think the company went out of business though. I found mine at Ollie's. IDKy all of the products I got are top notch. Maybe competition with Harry and David's killed them. Good stuff though if you can find it.
I miss Nathan's Famous oiginal deli Coney Island spicy brown mustard. It disappeared during the covid shutdown and never came back. Makes my mouth water just thinking about it. 😢
Recommendation for my fellow mustard heads...Sutter Buttes Olive Oil Company's Jalapeno Whiskey Mustard. It's slightly sweet, spicy, not boozy, complex flavor, won the gold at a mustard competition. Small business out of NorCal and you can order online.
Interesting you didn’t have English Mustard in the lineup. Perhaps Colmans is not sold in the states. It’s probably the hottest of all mustards and is excellent in a ham sandwich.
Missing 2 of the best. Coleman’s English Hot mustards and all the Bornier Dijon mustard varieties. Both now widely available in supermarkets. Three Little Pigs sells the best sweet and hot cornichon’s. Never tried their mustards.
My neighbors were of German ancestry when I was a child and the wife made so many amazing dishes with mustards. Sadly, I was too young to ask her which ones she used and for what. They ate lots of krauts, brats, potatoes with mustard, potatoes salads, veggies and meats stewed with mustards. I love the smell, but have only smelled it again once at a client's house.
There are so many regional mustards that are amazing, too. It's not hard to find yourself with half the refrigerator door full of different mustards.
Miller's horseradish mustard from Niagara county in western New York is my only mustard.
@@paulbattaglia5861 😭
Mustard and vinegar are two foods I'll buy any variation of to try out
I would have had to include Colman's mustard, it's a very strong flavored English mustard.
It's not a competition if Coleman's Hot English Mustard is missing.
sometimes their taste testers have no taste! 😉
You are correct, sir! Coleman's is essential.
Coleman's English mustard powder...not ready mixed as the powder produces a better nose tingling after 5 minutes
Mix Coleman's Powder with Champagne and let it sit. Taste every 1/2 hour until to your taste. Then refrigerate until ready to serve with fish or mixed with cream to serve with porkchops.
I love the hot mustard in Chinese restaurants. Not the stuff in packets but the stuff in the little cups and clear your sinuses. The place we go to knows I like it and always gives me extra for carry out. It is great on a ham sandwich or on an egg roll!
I add one packet of soy sauce to my container of hot mustard from the Chinese restaurant. Put the lid back on, and shake. I promise, it’s next level GOOD.
I love the Chinese mustard. Do you know what gives it its punch?
@@sbrunner69 not sure, but if I had to guess… possibly wasabi (?).
@@sbrunner69 purity. It is easily made at home. Try some ground dry mustard with a little (emphasis on little) warm water. Some other additions could include rice vinegar and/or vegetable oil in very small amounts. Enjoy.
What you are looking for is S&B Oriental Hot Mustard Powder
2023: such a great video on making mustard
2024: MUSSSTTTARAAAAAARRRRDDDDD!!
Everyone on this program is so nice! Probably because they get to eat good food all day.
MUSSSTTTARAAAAAARRRRDDDDD!!! 🔥🔥🔥🔥
MUSTARRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRD🗣🗣🗣🔥🔥🔥
Yall beat me to it!! 😂😂😂
I really like a mustard that contains horseradish. Maille comes to mind. I used to like Plochmann’s growing up in the Midwest. I know they still make mustard, but I don’t recall seeing their horseradish mustard anymore.
Maybe you should try Coleman’s English mustard? It has no horseradish, but it is mixed with water rather than vinegar, so it retains that sinus clearing quality we all love about horseradish.
Webers is fantastic
Maille is my favorite for just eating plain mustard. I never buy it for that purpose but I usually end up eating all of the Maille mustard before the sausages are even ready. I'm in the New York area and Gold's is also a favorite mustard. It's the Delicatessen Style coarse ground (Brooklyn Original established 1932). I like to prepare a plate of different kinds of sausages with several different mustards around it to dip into. It's great having the contrasts of mustards and sausages.
I can't imagine tasting mustard by the spoonful, but she is making it seem like a tasty way to try them 😂
Please be warned that mustard is an emetic. In the old days, doctors would give someone spoonfuls of mustard to make them...ahem...upchuck. She was making me very worried with those big spoonfuls of mustard.
I read that Dijon in America is mild compared to the original European version, maybe that's why.
I agree. Don’t know how she is tolerating spoonful after spoonful
She won’t be having nighttime leg cramps for awhile!
She isn't taking that much. The only way to understand how a spice impacts a dish is to taste it by itself.
I absolutely love the test kitchen stuff, recipes and when you review food items! Keep it up!!! I will be buying some different mustards next time at food store!
Why? Do you not like the ones you normally buy?
My favorite mustard for almost 60 years has been Nance's sharp brown mustard. My grandma always had a jar on hand. The only thing that ever came close was a mustard my mom made back in the 1980s with a packet of ingredients she picked up at the Tunbridge World's Fair. It contained various mustard seeds and spices that wold be mixed with some oil and vinegar, I think. It had a nice bite to it.
Trader Joe’s organic mustard is my workhorse mustard. Salad dressings, marinades, hotdogs and sandwiches. It’s a must try
We love Gulden's Spicy Brown at our house, but I like the old style type, too.
When we were growing up in the early 70s my mom belonged to this neighborhood food co op where they got big discounts on bulk goods. Food primarily. It was like big box shopping before big box shopping. Anyway she got some 2 gallon thing of mustard, it was a standard yellow style mustard, but it had the most delicious flavor you could imagine. Just like the best deli style mustard but in the yellow, not brown variation!! I wish I could remember the name. I dream of it, lol. Closest I came was Plochmans which is a great mustard but not as great as that 70s mystery brand.
Boetje's mustard, from Rock Island, Illinois is one of the best mustards around. Simple stone ground ingredients. It can be ordered on line. It has won many awards. It has a little heat to it but it’s just mustard seeds, no horseradish added. Delicious and very versatile.
A couple new mustards to try! Great segment. Loved the warmth in the laughter too.
Missing one, Colman's for heat.
Have to agree. Colman's dry mix , or ready made. Have had it all my life . Favorite memories, sitting on a stone wall in a layby watching tanks exercise with my grandfather and father. Eating ham sandwiches. And drinking hot sweet tea from a thermos. I can still smell the torn up grass and engine fumes.
Came here to say that. Powder version is so good when you make it yourself
Was about to post the same.
Blah BLah BLAh BLAH🥱
MUSTARD GOOD
I vividly remember the first time I had Colmans. It and Grey Poupon are my go-to, especially on a perfect, pillowy, crispy steak fry (flat wide fry)
My favorite sweet mustard is Handlmaier’s Sweet Bavarian Mustard. Thank goodness World Market stocks it at a fair price. It has such a devoted following not only in Germany but also among German-Americans that there is a Handlmaier Mustard Club in Cincinnati, OH!
I trusted German mustard makers to know what would be good on a hot dog, so I bought some of that stuff. I was correct to trust them.
Nancy’s sharp and creamy mustard..my go to for everything!
What a lovely smile... Jack Bishop's...
It is a lovely smile and you can't help but to get a big smile on your face seeing it.
M U S T A A A A A A R D
Inglehoffer sweet-hot mustard! It’s perfect with summer sausage and other fatty cured meats.
Beaver Brand Sweet Hot mustard is the same thing (same company, Beaverton Foods). I love the stuff and use it on everything. Great with cheese and crackers, on a brat, on a ham sandwich.
@@Jim-nq9el Also, the Beaver brand is typically cheaper than the "upscale" Inglehoffer and, AFAICT, the two brands are indistinguishable (at least when paired with food rather than eaten straight). FWIW, I grew up in Portland, OR (the big city adjacent to Beaverton, OR) so that brand tends to be my preferred brand when shopping.
@@KurtisRader Exactly. There was a period where our Walmart carried the Inglehoffer version and the container was a couple ounces smaller and it was more expensive.
@@Jim-nq9elgreat example of the pricier one getting rated higher if people know that. It’s why wine has to be tasted blind.
I love mustard! Even as a kid, I slathered it on everything. I always keep on hand Dijon, brown mustard like Gulden's, Maille coarse, and my absolute favorite, Pommery in the crock.
🤵Pardon me, but would you have any Grey Poupon?
@@Adrian-zw6sc Always! 😂😂😂
Julia's choice has been mine for year's !! Good choice !!
love the condiment reviews.
Love the Woeber's jalapeno mustard for that kickass spiciness!
Every comment past 2 days ago has just been straight up “MUSTAAAAARD”
You should make your own. Seeds are very cheap. Recipes can be found everywhere. Only takes a Bell Jar to make. Huge variety possible.
You will love this story. Years ago I was babysitting a couple of youngsters and I heard them saying, "It's sour, Grandma. Grandma it's sour!!!". They were squirting mustard into each other's mouths. One of my favorite memories. :)
I love your product comparisons....so helpful! The sherry vinegar from years ago is to die for!!!
🤵Pardon me, but would you have any Grey Poupon?
Since these are must-have, I highly recommend Amora Dijon style mustard. Of all such mustards I have tasted, it is the must-have one.
I love Maille and other whole/course mustards but I always have French's brown on hand which is a step above the standard yellow but not too challenging for the kids and uninitiated.
Beaver from Oregon has a variety of amazing mustards
The same company also makes Inglehoffer, for those who are put off by a brand named for an aquatic rodent.
Plochman’s yellow is the first time I tasted a real difference between yellow mustards. Less harsh vinegar, and more complex.
Plochman's is my preferred yellow mustard. So good!
I found the same thing with Heinz vs. French's yellow mustard. I like Heinz a lot more.
@@Jim-nq9el i will try this comparison, thank you for commenting!
I'm not a yellow mustard fan, but I could do Plochman's if I had to.
I just did a sauce with pork chops but chicken would work well also,used the whole grain and Dijon deglaze with some wine first. So good 😊
I love mustard and I wouldn't have thought that there are that many styles
I feel mustards with horseradish were missed category.
I thought Dijon had horseradish?
@@toughbutsweet1 Naw, traditionally, just brown mustard seeds. That's what makes it stronger than yellow mustard, but no horseradish.
Koop's Mustard is great and comes in several varieties including "Arizona Heat"; I've liked every style I've tried.
Course or stone mustard and crème fraîche make a great topping for baked flounder or striped bass.
I like Maille Dijon, haven't tried the old style
You CANNOT test the best mustards without Webers...
Missing "Colmans" dry!
What makes Dijon mustard different from others is that it uses wine instead of water, in addition to the vinegar. You can also make mustard with beer, cognac, or other distilled spirits - obviously this will slant the taste in different directions.
Oh, and for a really easy and tasty chicken recipe, try slathering a roasting chicken all over with mustard and finish with lots of ground pepper, then bake. Fabulous! That came from a Frank Purdue recipe included in an oven stuffer we bought decades ago, and we've used it ever since.
If you like Maille mustard, I highly recommend Inglehoffers. It has more flavor to it than Maille.
The reason hot dog mustard is so yellow isn't from the mustard seed, but the turmeric they add. That is also why it stains everything.
You should try Düsseldorfer Löwensenf medium if you can find it. The hot version is REALLY spicy.
i've had it and it's great. I used to live there.
Id like to kno ...around the holiday u find gift baskets like with cheese an crackers n mustards n meats one particular mustard is a fav i cant find other then a tiny jar n these baskets its a hilshire farms or one of those but its a german mustard i believe? Its called or maybe its hickory farms but its bavarian mustard just bavarian not sweet hot just bavarian if anyone knows where to purchase it plz tell me ty
I'm definitely a Guilden's fan. All of these mustards, except the B-Flat yellow mustard, would be welcomed in my kitchen.
Informative as always, thanks Jack.
I know one yellow mustard that’s not mild - Colman’s. It’s way better than French’s or Heinz. Local Maine mustard company Rate’s is also really good.
Kendrick brought me here
Mustard on the beat, hoe...
Hey hey! MUSTARRRRRRRRRRRRD!
Kendrick would love this video
MUSTAAAAAAAAAAAAAAAAAAARD
this was really informative i now have a general idea of what mustard i should buy for what occaison thanks americas testicle kitchen
I adore these two!🥰
My favorite prepared mustard is a hot German mustard made in Duesseldorf called Lowensenf.
Gulden's and Plochman's are my go-to mustards.
I have at least 5 different mustards, usually 7, on hand at any time. Dijon, whole grain, spicy brown, hot Chinese, Sierra Nevada Stout (my favorite), Rustlin' Rob's German Stoneground and Whataburger yellow for my burger (I'm in Texas).
Could you describe the Sierra Nevada flavor? Sounds interesting.
@TJ Sullivan Like spicy brown, less spice. Made with Stout beer, so the flavor is there, but not overpowering.
@@DrWhite006 Thank you...Sounds really good. It is funny because although I like spicy brown mustard many times I wish the spice was more subtle or not so pronounced. Definitely going to buy some now.
Love 'em both & the crew always provide gr8 tips and suggestions. Keep sharing gr8 info.
I have to add a couple of German mustards for sausages. They just pair so well.
Do u kno where to get reg bavarian mustard? Like n holiday baskets not anything else n the name just bavarian mustard I can't find it
@@marybeyiard8271 If a grocery store where you shop has an aisle with "international foods", look around in the European imports. They may stock some exotic mustards there, rather than in the regular mustard section. If that doesn't work out, a dedicated international grocery store might have what you're looking for. Even Big Lots may have German mustard of some kind. If all else fails, see if you can get it through a German imports business online. I rely on a Dutch importer for some kitchen staples that I just cannot find elsewhere, such as dried chopped vegetables for making "stoemp", Indonesian "goreng" spice mixes, gently-orange-flavored black tea, and hard-core salmiak licorice.
Plochmans for yellow mustard.
My FAVORITE condiment!!!
MUSTAAAAAAAAAAARD!!! 🔥🔥🔥
For me it depends on what you are cooking because I made some ribs in a slow-cooker and put Grey Poupon in and it seasoned the meat really good
I've never seen Julia happier😂
She's delightful, and a cutie.
*_MUSTAAAAAAAAAAAAAAAAAAAAAARD_* 🗣🗣🔥🔥🔥🔥
WEBER'S HORSERADISH MUSTARD MADE IN SMALL BATCHES HERE IN BUFFALO NY. THE BEST
No doubt !
I love yellow mustard. And it’s healthy!!
Savora - france since 1899. ‘That dude can cook’recommends it and it is delicious
I have never seen that one, but Amazon has it, will check it out. The French know what they are doing when it comes to taste and eating. lol
I would take Gulden brown mustard for the rest of my life
MUSTAAAAAAAARD
Weber's Mustard from Western New York is superb.
I like Beaver mustard here in Oregon but I'm not sure how far east it is distributed.
I like that green spicy mustard they give you at Japanese restaurants. Never knew what they call it, I just call it spicy guacamole.
It’s called wasabi.
I need some MUSTTAASAAAAAAARUD on my beat hoe
I like Ingelhoffer's coarse grain.
I love all types of mustard and keep regular, Dijon, and grain in my fridge at all times. I just made some schiracha mayo and was surprised that it called for Dijon mustard but it tasted wonderful on our mahi mahi.
Win for my hometown Woeber’s Mustard!
MUSTAAAAAAAAAAAAAAARRRDDD
horseradish mustard is soo good
Mustard is the king of condiments
I am a mustard lover. I will try them all.
I made mustard last year with a blend of powder and whole seeds, and after this will try 100% whole seeds seems like a good bet.
Maille is the BEST. Used it for years, and it’s DELICIOUS
I came here after finding Panera Breads new country mustard. I thought it was customer made but watching this video I’m going to be ordering country Dijon mustard since I liked the spicy from the Panera one! I hope it’s the same!! 🤞🏽
I got some of this Rothchidl's mustard from Ohio which is VERY good. I think the company went out of business though. I found mine at Ollie's. IDKy all of the products I got are top notch. Maybe competition with Harry and David's killed them. Good stuff though if you can find it.
I miss Nathan's Famous oiginal deli Coney Island spicy brown mustard. It disappeared during the covid shutdown and never came back. Makes my mouth water just thinking about it. 😢
Recommendation for my fellow mustard heads...Sutter Buttes Olive Oil Company's Jalapeno Whiskey Mustard. It's slightly sweet, spicy, not boozy, complex flavor, won the gold at a mustard competition. Small business out of NorCal and you can order online.
And this is why I have a dozen different mustards in my frig.
Me too!
MUSTAAAAAAAAAARRRDD 🗣🔥🔥
some mustards also have turmeric added, which I am allergic to.
For anyone interested in mustards take a gander at the Mount Horeb Mustard Museum catalog.
The only mustard(s) you must have is the one YOU like, not the ones other people say you must have.
Interesting you didn’t have English Mustard in the lineup.
Perhaps Colmans is not sold in the states.
It’s probably the hottest of all mustards and is excellent in a ham sandwich.
It is here, but hard to find.
I recommend Kozlik's mustard from Toronto, Canada. Canada is the largest grower of mustard in the world.
Missing 2 of the best. Coleman’s English Hot mustards and all the Bornier Dijon mustard varieties. Both now widely available in supermarkets. Three Little Pigs sells the best sweet and hot cornichon’s. Never tried their mustards.
My Thoughts exactly...Colemans is very good!
This was eye-opening and so useful! The condiment shelf in my fridge is about to get very crowded. 🙂
Unrelated to this video, but could you please make more air fryer recipes and make a playlist with all of them so they are easy to find. Thank you!!
@@sandrah7512 I know, and I own one, but I love seeing them do it in a video. :)
I love these test tastings!
I would have never tried that whole seed mustard but now I've got to.
My neighbors were of German ancestry when I was a child and the wife made so many amazing dishes with mustards. Sadly, I was too young to ask her which ones she used and for what. They ate lots of krauts, brats, potatoes with mustard, potatoes salads, veggies and meats stewed with mustards. I love the smell, but have only smelled it again once at a client's house.