The tag has no usage guidance.

learn more… | top users | synonyms

1
vote
2answers
52 views

Homemade mustard is bland

I've tried two somewhat improvised recipes for mustard, and so far they've both seemed pretty lacking. I did small batches to prevent waste. #1 was: 1 tbsp water 1 tsp white wine 1 tbsp cracked ...
1
vote
3answers
101 views

How do you make mustard water?

I just found out the little bit of water that forms right above Dijon mustard tastes great when adding it on top of meat! Problem is that there is not much of that water in a Dijon mustard jar. Simply ...
0
votes
1answer
257 views

Can you substitute white wine with rose?

My recipe calls for white wine, but I only have rose. my rose is dry. Will this work? It's paired with mustard and tarragon for a steak
0
votes
2answers
73 views

what is the ideal ratio to mix mustard powder with flour?

Hi I am making mustards and soon planning to do it commercially too. My question is the rate of mustard powder&wheat flour mixture ratio. Otherwise it's too hot and too expensive to sell. I ...
3
votes
1answer
281 views

BBQ-style baked beans without mustard?

My friend has some kind of weird food sensitivity to mustard. He's coming over for dinner and I wanted to make baked beans, but just about every baked beans recipe I've seen calls for mustard. I have ...
2
votes
2answers
411 views

Mustard substitute

My husband just found out he's allergic to mustard. Are there any substitutes for it? It's a staples in my kitchen and he loves it. Edit for clarification (was in the original question): Husband ...
3
votes
1answer
160 views

What types of wine are suitable for Dijon mustard?

I know that verjus (or verjuice- sour juice from unripe grapes) was originally used for Dijon mustard, and was replaced by wine as it became more readily accessible. However, I can't find much ...
0
votes
1answer
584 views

Can I fix butter (for a sauce) after putting too much mustard in?

I'm making sauce for chicken cordon bleu. The butter has shallots, parsley, mustard, salt and pepper. I put too much mustard into the butter. Can I fix this?
4
votes
2answers
962 views

Why does my homemade mustard thicken only some of the time?

For the first time in many years, there are enough red bell peppers in the harvest for me to make this recipe for roasted red pepper mustard, which I have made off and on for 20 years or so. It's ...
2
votes
1answer
403 views

Can I sterilize homemade mustard jars in the oven?

I make home made mustard and sell at market stalls. It's been interesting - and growing. I am trying to fine tune my process. The mustard is a fermented product (can be sitting doing its thing for ...
0
votes
2answers
350 views

Why didn't my mustard sauce emulsify?

I was making mustard croutons. I whisked together 2 parts warm melted butter, 2 parts olive oil, 1 part Dijon mustard, 1 part brown mustard (with whole seeds), 1 part sherry vinegar and table salt. ...
4
votes
1answer
84 views

Would pastes made from vinegar and seeds other than mustard seeds be palatable? [closed]

I've started making mustard at home recently and wondered if I could make similar preparations from vinegar and other seeds, for example fenugreek. The result I'm trying to achieve is a palatable ...
1
vote
5answers
508 views

Why condiments expiry date is rounded?

Many condiments such as katchup, mayonnaise and mustard (where I live at least) seem to love rounding all of their expiry dates to "60 days after opened". Thing is, I never see any difference after ...
3
votes
3answers
1k views

How can I tone down the heat in hot oriental mustard, without making it sweet/significantly altering flavor?

I recently attempted to mix up my own hot oriental mustard using a powder, bought in the local supermarket. (S & B Oriental Hot Mustard) Following the directions on the can. I mixed with water ...
5
votes
1answer
62k views

What is the difference between whole grain mustard and regular yellow mustard?

Is there any taste differences between whole grain mustard and regular yellow mustard? Is the difference primarily in terms of texture and composition of each mustard? Also, could each be used ...
4
votes
4answers
1k views

How to make a mustard sauce for salmon steak?

I'd like to make a sauce for salmon steak, using a whole grain mustard. I would make a roux-based white sauce but I'd like something healthier because the roux has a lot of butter in it. Any ideas of ...
1
vote
0answers
295 views

substitute for Dijon mustard [duplicate]

Possible Duplicate: Is there a substitute for Dijon mustard and if so, what is it? i want to know if you can substitute Dijon mustard with something else and if so then what?
6
votes
2answers
611 views

Is there a way to ferment mustard seeds for homemade mustard?

I have a recipe for mustard that calls for fermented mustard seeds - is there a way to ferment them at home?
7
votes
2answers
214 views

What islands use a cooking technique that starts with sugar and hot sauce in the pan?

I had a roommate many years ago that was from a Caribbean island, but I don't remember which one. His general technique for cooking almost anything was to start with a hot saute pan, add oil, a good ...
4
votes
1answer
12k views

Is there a substitute for Dijon mustard and if so, what is it?

Can I substitute a small amount of say, hot english mustard for Dijon, or is there some other alternative. (Of course I will get some soon, but right now i have none, and was wondering if i can make ...
7
votes
3answers
241 views

How is mustard made?

I'd like to make mustard soon. What's the basic process to start with?