Questions tagged [mustard]

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2
votes
1answer
76 views

What is the shelf life of Pylsusinnep (Icelandic mustard)? Does it need to be kept refrigerated before opening?

I'd like to purchase a case of Pylsusinnep mustard to save on expensive shipping costs versus buying a small number of bottles, but I'm unable to find any information about its shelf life.
3
votes
1answer
64 views

Bread and butter pickles without mustard seed

I would like to make bread and butter pickles. I already have the sliced cucumbers, onion, and salt sitting in the fridge! However, my son is allergic to all forms of mustard. Can I simply leave the ...
1
vote
0answers
119 views

Toning down lamb with mustard powder: universal tool?

Recently I tried the technique of rubbing lamb with mustard powder over night, in order to tone down the "gaminess". The end result was great and tasted nothing like mustard. Is it a good idea, to ...
1
vote
2answers
146 views

Is mustard lid supposed to pop when opening?

I opened a jar of English mustard with a flat plastic lid and it didn't pop. It wasn't bulging or anything and contains citric acid. Is it supposed to pop? I notice French's mustard (North American ...
0
votes
1answer
116 views

Why is honey and mustard mixed together runny?

When I pour honey, it's very viscous. Thick enough that if I put some on a plate, I could turn it upside down and back to right-side up without spilling the honey. When I pour mustard, it's also ...
28
votes
4answers
7k views

Why is mustard irritating for me?

I thought I bought mustard, but when I put it on a hot dog and ate it, it didn't taste like mustard. It irritated my nose and sent a shockwave through my skull. So I bought a different brand, but ...
3
votes
2answers
138 views

Storage of partially used jar of mustard?

Because I use mustard for my own consumption only occasionally, I am buying smallest available packages (350 g) but after opening I can see unused mustard slowly changing into "water" and solid ...
2
votes
1answer
1k views

Use yellow mustard to make mayonnaise?

Is it possible to use the "american yellow mustard" (normally used as a condiment) to make mayonnaise using canola oil, eggs, and a food processor? Or is Dijon mustard the only usable mustard for ...
2
votes
1answer
448 views

Is it normal for hot mustard oil to foam strongly when ingredients are added, and why does it?

I noticed that my mustard oil (of indian brands, as bought outside india, from specialty grocers carrying indian ingredients) tends to foam/bloom much more than other strongly heated oils when adding ...
2
votes
3answers
8k views

Substitute for horseradish?

What are some good substitutes for horseradish? I've heard mustard is one, but I still struggle a bit to see how it would do a very good job... Anybody ever try mustard with success? I've also seen ...
0
votes
1answer
45 views

canning a mustard vinegar sauce

I canned a mustard vinegar sauce that contains granulated sugar and brown sugar plus ketchup. I washed the jars in my dishwasher and cleaned the lids in water and vinegar. Do I need to do anything ...
2
votes
2answers
381 views

Do I need to cook homemade brown beer mustard?

I want to try making a spicy brown beer mustard, and was wondering if I need to simmer the mustard to cook off the alcohol, or if I don't need to, how "alcoholic" the mustard can be (aka safe for kids)...
1
vote
2answers
143 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
694 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
4k 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
286 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
1k 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
2k 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 is ...
3
votes
1answer
907 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
1k 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?
5
votes
2answers
4k 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
930 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
912 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
111 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 ...
2
votes
5answers
576 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
3k 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 ...
6
votes
2answers
111k 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
342 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
960 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
262 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
20k 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
2k views

How is mustard made?

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