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)
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.
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.
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.
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
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.
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.
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)
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.
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?
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🇨🇦
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 ☺️
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
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.
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.
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.
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.
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!!😋
Well I am French and I think the dose of Dijon mustard you put on that piece of suasage was really spicy. In france we have 3 kinds of dijon mustard : Forte, mi-forte and douce wich translates to Strong, half-strong and mild. I think you create mild to half-strong because Strong dijon mustard is really spicy in the nose (a table spoon makes you cry, it is not spicy like chili spice)
colman' is the king of mustards. bet you didnt taste like somethin like that. its something else, belive me. it tickles your nose, sinuses an whole upper respiratory tract with a heavinly way. go with colmans if you are an adventurer :)
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?
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
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.
They are known by various names, as SIL Batta in North India, Patan in Maharashtra, Shil Nora in Bengal, Ammi Kal in South India… as India is a diverse country. I want to help you as you were struggling to grind in motar pestle.. 🙏🙏
hm, dijon is about 10 times more expensive than regular mustard, so this is defo worth considering, will have to do some calculations as seeds are not the cheapest thing either, but still, store bought tahini is like 4 times more expensive than sesame seeds in bulk so, there's bound to be some savings here too...
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?
My french ass definitely rather have the french one. We have the fine one and the one with the smashed grains (vintage style, that is stronger), and other types but I'm not so into too many different flavors in one bottle. I'm basic. I mostly like it on hotdogs, to make sauce for salad with oil and lemon or vinegar, i may look weird but instead of wasabi i like to put mustard on maki sometimes, it's good with steak too. I buy the yellow mustard for American and English recipes, for the sauce of some burger or beagle (i forgot how you are supposed to write it, the bun with a hole, cope with me).
Really want to try the beer mustard on a hot dog. We make English mustard often at home, just because it’s only way I’ve ever known. My nan wouldn’t forgive me for buying a jar instead, she’d roll in her grave.
appreciate the comparisons, but how is powdered English supposed to be homemade from scratch when liquid is added and it's ready? Surely it is from scratch when it's seeds?
if I add more sugar to the dejon mustard would that make it sweeter or wreck it. someone in the comments said warmer water will make a less milder mustard but will the sugar make a sweeter one?
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
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 RUclips is crazy as if they trying to tell me something.🤔
For something that has potential to be such a flex, making homemade English mustard is stupidly easy
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!
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 ❤️❤️❤️
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.
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.
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.
Instructions unclear, made ketchup.
This is for age over five.
now i have the urge to get my hands on some mustard seeds
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
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
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.
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)
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.
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?
I made the beer mustard and it turned out great! Thanks 😊
Let's make homemade mustard. Proceeds to jump and clean his shoes above the table.
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🇨🇦
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 ☺️
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
Of all 3 of these, I kinda prefer the strong English mustard. It definitely has a more pure a lot more pure mustard flavor.
0:59 says Brown mustard stronger and more pungent. Then makes all yellow and says it's spiciest ... Dude, you're a politician at heart.
6:02 ...
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.
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.
The only thing missing from Joshua Weissman's schtick is the b-roll.
I always understood that water causes the heat to increase (over time), and vinegar stops and stabilizes the heat at level.
Thanks for sharing these recipes Adam. you've inspired me to make the beer one with my Dad's favourite Australian beer: XXXX (fourex)
Yh also sugar and vinegar combined adds pickling flavour
This video is indulgent with the mustard.
Love your channel, Adam ♥️
Surely the Dijon mustard doesn’t need to be sieved ??
That’s how I’ve always bought it .
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!
The English mustard is probably the best to make mayo with, right?
WOW! This was so fun to watch!
WELCOME BRITTANY!
Well thanks for simplifying, i wanted to try making dijon but it seemed very complex , not now, lol. :3
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.
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.
Choosing the English variety highlights that this man really does love his mustard.
How long does it keep in the fridge?
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.
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?
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!!😋
Well I am French and I think the dose of Dijon mustard you put on that piece of suasage was really spicy. In france we have 3 kinds of dijon mustard : Forte, mi-forte and douce wich translates to Strong, half-strong and mild. I think you create mild to half-strong because Strong dijon mustard is really spicy in the nose (a table spoon makes you cry, it is not spicy like chili spice)
Yeah I think it’s like horse radish spicy.
Super helpful, incredibly full of concise info and easy to adapt into nearly anything!!
colman' is the king of mustards. bet you didnt taste like somethin like that. its something else, belive me. it tickles your nose, sinuses an whole upper respiratory tract with a heavinly way. go with colmans if you are an adventurer :)
This that Grey Poupon, that Evian, that TED Talk, ayy!
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
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?
Amazing. I’m going to try all 3! Also, your kitchen is adorbs
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
Where do I sign!?!? 🎉 one ticket to yum town please!!! 😊
Excellent video!
I can’t have vinegar. Could I substitute with lemon juice?
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 made it today first hard to squeeze the liquid out then I add more liquid but come out very runny 😅
why doesn't a different device work for the Dijon? Does it have to be mortar and pestle ??? dont have one big enough...lol
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.
They are known by various names, as SIL Batta in North India, Patan in Maharashtra, Shil Nora in Bengal, Ammi Kal in South India… as India is a diverse country. I want to help you as you were struggling to grind in motar pestle.. 🙏🙏
How long can beer and dijon mustards stay alive in the fridge?
Finaly i found a original dijon mustard recipe 🙏 thanks brother! 👊
English and German are all time faves 💯
1/2 cup Mustard Powder .. is it how many is ot grams or tbspoons????
hm, dijon is about 10 times more expensive than regular mustard, so this is defo worth considering, will have to do some calculations as seeds are not the cheapest thing either, but still, store bought tahini is like 4 times more expensive than sesame seeds in bulk so, there's bound to be some savings here too...
1:58 English mustard
Thanks for the recipe 🙂
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?
Why not grind the dijon seeds on the Blender first then hydrating the powder? It would make you tons of more mustard.
My french ass definitely rather have the french one. We have the fine one and the one with the smashed grains (vintage style, that is stronger), and other types but I'm not so into too many different flavors in one bottle. I'm basic. I mostly like it on hotdogs, to make sauce for salad with oil and lemon or vinegar, i may look weird but instead of wasabi i like to put mustard on maki sometimes, it's good with steak too. I buy the yellow mustard for American and English recipes, for the sauce of some burger or beagle (i forgot how you are supposed to write it, the bun with a hole, cope with me).
Just made the English Style Mustard. It was great. Love the flavor and heat. Yummm
nerding out over mustard
Where is that mortar and pestle from?
Mexico
Looks delicious!!!!!!! Thank you very much War Lord!!!!!!!!
hi thanks would it work if i use the apple cider but don't add the beer ?
Thank you so much for this great tutorial. Do you happen to have a honey mustard recipe??
I think English mustard is supposed to have turmeric in?
Those look superb. Wicked ale mustard is what I'd like. Hey! What happened to Pete's Wicked Ale??
I love how you just nonchalantly dips your finger to taste or test the temp. I do that in front of my asian parents there'll be flying hangers
You can do a world of gross stuff when you're the only one eating it!
I never buy ready made English mustard - I use Colman's mustard powder - it's the real unadulterated deal and is powerful and delicious.
Made my mouth water just looking at it
can you suggest a substitute for white wine, its not readily available to me, great explanation though :)
Just needed a good fermented mustard.
first time watching this guy. I love how he talks to his viewers, definitely gonna sub. btw how long would the mustards go before they go bad?
What up dude. Ty and welcome! Honestly, they'll last for a while, at least a couple months. Use your nose and toss em if they seem funky.
You want it spicier? Add a tablespoon of mustard oil, which is the oil extracted from mustard.
Thanks for this video, I think my husband will love the beer whole grain mustard best of all.
I bought mustard from supermarket and it tastes bitter. Is there any ways to get rid of it and also how to eat mustard?
Dude. This is an amazing video. Thanks!
This video should win a million dollars from RUclips, you are simply the best thank you .
I wanna make dijon mustard. Can I omite the wine?
My favorite mustard bashing song is Third Eye by TOOL. Nearly 14 minutes so it is also my mustard bashing timer.
Earned an immediate sub.
Welcome homie.
fav mustard music
English mustard has my heart too breh its so nice.
Can I use xulitol for sweetness and for vinegar? Lemon, lime?
Looking at the English Mustard here separate from whats in the store, has to be a ton of dyes and additives in it. Never thought about it🤔
Really want to try the beer mustard on a hot dog. We make English mustard often at home, just because it’s only way I’ve ever known. My nan wouldn’t forgive me for buying a jar instead, she’d roll in her grave.
I never saw something about mustard sauces. Nice channel man, keep going on this curious things about kitchen
appreciate the comparisons, but how is powdered English supposed to be homemade from scratch when liquid is added and it's ready? Surely it is from scratch when it's seeds?
I dunno, maybe grind the seeds yourself?
Why this video has very low views ? It's great!
I made them and it was amazing.
Just seeing this, my bad. Awesome to hear that!
if I add more sugar to the dejon mustard would that make it sweeter or wreck it. someone in the comments said warmer water will make a less milder mustard but will the sugar make a sweeter one?