I made a cheese souffle recipe that called for 1 tsp of dry mustard. I used ground mustard that was 40% yellow and 60% black.(And it wasn't fine like powder) Everything went perfectly with the souffle but the taste wasn't all that amazing. In fact, I couldn't stand eating it, perhaps because of the mustard spice I used, it just didn't taste good. I even reduced the amount of dry mustard to ~90% of 1 tsp, because I feared that its pungent taste would overcome everything else. So, now I am left wondering where did I go wrong? Is there a difference in taste with my described mustard and 100% yellow mustard? Would this difference cause such a huge taste differences?
I used Alton Brown's recipe: http://www.foodnetwork.com/recipes/alton-brown/cheese-souffle-recipe.html.
The only change I made is add a pinch of nutmeg and cayenne pepper instead of the garlic powder.