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4 votes
3 answers
1k views

Alternatives to mustard oil?

Is there an accessible, legal product in the USA that will impart the sinus-tingling sensation of mustard when preparing spice blends for Indian cooking? No sooner did I discover the sinus-heating ...
David Bruce Borenstein's user avatar
1 vote
3 answers
1k views

Reduce heat of mustard condiment

I have been given a jar of homemade mustard as a gift. It is apparently a dijon-style made mustard for sandwiches. Luckily I tasted it before using it. Even a tiny taste almost blew the nose off my ...
PotatoCrisp's user avatar
4 votes
1 answer
3k views

How to salvage bitter homemade mustard?

I made some mustard but it turned out bitter. I saw similar question here but their case was a bit different than mine. I used only small yellow seeds. Didn't use any dark ones. Which is supposed to ...
Roo Tenshi's user avatar
2 votes
1 answer
664 views

Using yellow mustard as a soup base

I have a lot of yellow mustard (think French's brand, nothing fancy here) and am looking for ways to quickly use a lot of it. One thought that came to mind was to somehow use it along with some other ...
Patrick87's user avatar
  • 119
1 vote
3 answers
5k views

What is the point of mustard-frying burger patties?

I mean the type where mustard is placed on the hot griddle, and the patty is placed or smashed on top. Mustard is actually mostly water (with some vinegar and mustard powder mixed in). The water ...
Usal's user avatar
  • 49
9 votes
5 answers
4k views

English mustard vs. "german" mustard

I am from Germany and I want to cook a recipe that has "English mustard" in it. I don't really know the difference between different kinds of mustard. For example, the mustard I mostly use ...
Matthias Nicklisch's user avatar
2 votes
1 answer
10k views

How to get rid of the bitterness in home-made mustard

BASE FOR Q: I took 2:1 yellow, black mustard ratio, i dry-grounded only yellow part. Mixed all together. Made brine 1:1 apple cider vinegar/water. Added sugar and salt to taste a poured this liquid ...
skriatok's user avatar
  • 143
1 vote
1 answer
278 views

Mustard Flavor disappears

I make my macaroni salad with mayonnaise and mustard, but the mustard flavor always disappears so I have to add more. Why does the mustard flavor disappear?
Christine DeNorio DeCastro's user avatar
1 vote
2 answers
742 views

Non-fermented vinegar substitute for Dijon mustard

My allergies prevent me from consuming yeast, alcoholic beverages and vinegar. I often substitute lemon juice for vinegar, but this does not always work. I'm trying to find an allergy-free recipe ...
daubett's user avatar
  • 11
23 votes
5 answers
9k views

Which regions of the world prefer mustard in their mayonnaise?

I recently moved from Poland to Canada and was shocked to find that I found every mayonnaise I tried in Canada tasteless. So I compared the ingredients labels of the ones I tried here to the ones I ...
Noctiphobia's user avatar
2 votes
1 answer
444 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.
Kcoder's user avatar
  • 173
3 votes
1 answer
2k 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 ...
Katie's user avatar
  • 31
1 vote
0 answers
313 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 ...
user1721135's user avatar
  • 1,479
1 vote
2 answers
2k 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 ...
padma's user avatar
  • 1,212
0 votes
1 answer
889 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 ...
Cullub's user avatar
  • 109
27 votes
4 answers
12k 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 ...
Robert Tattorn's user avatar
3 votes
2 answers
168 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 ...
miroxlav's user avatar
  • 133
2 votes
1 answer
3k 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 ...
wearashirt's user avatar
  • 1,370
3 votes
2 answers
5k 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 ...
rackandboneman's user avatar
2 votes
3 answers
12k 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 ...
theforestecologist's user avatar
0 votes
1 answer
120 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 ...
Huntsville Canner's user avatar
2 votes
2 answers
849 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)...
Robert Smith's user avatar
1 vote
2 answers
307 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 ...
Tesserex's user avatar
  • 1,780
1 vote
3 answers
2k 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 ...
Bar Akiva's user avatar
  • 5,825
0 votes
1 answer
7k 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
JennyP's user avatar
  • 1
0 votes
2 answers
589 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 ...
piri sos's user avatar
3 votes
2 answers
2k 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 ...
shadowtalker's user avatar
2 votes
2 answers
5k 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 ...
Mary's user avatar
  • 21
3 votes
1 answer
2k 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 ...
RICK's user avatar
  • 1,126
0 votes
1 answer
2k 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?
Linda H's user avatar
5 votes
2 answers
7k 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 ...
DoctorScience's user avatar
2 votes
1 answer
1k 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 ...
Lesley Bryce's user avatar
1 vote
2 answers
3k 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. ...
Jolenealaska's user avatar
  • 58.6k
4 votes
1 answer
121 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 ...
James Lupolt's user avatar
2 votes
5 answers
654 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 ...
Camilo Martin's user avatar
4 votes
3 answers
5k 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 ...
Richard Mumolo's user avatar
6 votes
2 answers
122k 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 ...
chrisjlee's user avatar
  • 3,029
4 votes
4 answers
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 ...
Charlie's user avatar
  • 1,055
1 vote
0 answers
372 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?
user avatar
6 votes
2 answers
1k 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?
AttilaNYC's user avatar
  • 7,576
7 votes
2 answers
320 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 ...
Michael Natkin's user avatar
4 votes
1 answer
24k 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 ...
Stuart Helwig's user avatar
7 votes
3 answers
4k views

How is mustard made?

I'd like to make mustard soon. What's the basic process to start with?
Nathan Koop's user avatar
  • 1,435