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56 votes

Why is mustard irritating for me?

As a straight answer to "why" it's the quantity of mustard oil in any given mustard type. There are many types of mustard, but the two you may find the most confusing visually are English & ...
Tetsujin's user avatar
  • 29.8k
21 votes
Accepted

Which regions of the world prefer mustard in their mayonnaise?

The difference in Mayonnaise is varied. For example, in the USA Hellman's and Best Foods Mayonnaise (Same company by the way and same product) add sugar to reduce the acidity. Regional tastes are also ...
SittingElf's user avatar
15 votes

Why is mustard irritating for me?

"English mustard" is also yellow and very very different from typical American yellow mustard as I've encountered it with hot dogs or burgers (French's, for example). A smear of something like Colman'...
Chris H's user avatar
  • 44.5k
11 votes

English mustard vs. "german" mustard

The German „Mittelscharfer Senf“ ist pretty wimpy compared to the average English mustard that looks deceptively similar. You need something that packs more punch, if you can’t get proper English ...
Stephie's user avatar
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7 votes
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English mustard vs. "german" mustard

I’m guessing that English mustard would refer to a mustard with more heat and stronger flavour than American (yellow) mustard. The Brits in my family usually mean Colman’s brand when they ask for ...
Cece's user avatar
  • 94
7 votes

How to salvage bitter homemade mustard?

I do not think you can salvage anything here, since you already blended everything together. I would guess the mustard seeds are the culprit here - maybe they were too old? The recipes for mustard - ...
John Doe's user avatar
  • 3,793
6 votes
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Storage of partially used jar of mustard?

Mustard often separates, it doesn't mean it's going bad. It's likely perfectly fine, mustard stays good for years in the refrigerator. Just stir it up before using it to recombine. As for why it ...
GdD's user avatar
  • 76.7k
6 votes
Accepted

Use yellow mustard to make mayonnaise?

The mustard is used as a flavouring - either you like whatever flavour the alternative mustard yields, or you don't - and as an added emulsifier. The emulsifier effect can be achieved with pretty much ...
rackandboneman's user avatar
5 votes

Bread and butter pickles without mustard seed

Mustard seeds and other spices are there for flavor only; it's perfectly safe to leave them out. But don't mess with amounts of salt or vinegar given in your recipe--those are important for preventing ...
Lee Daniel Crocker's user avatar
4 votes

Is mustard lid supposed to pop when opening?

Plastic usually does not pop, it bends slowly under the pressure differential. Metal usually bends quickly and pops when the vacuum in a jar is relieved. Some jars use thicker metal that wont bend, so ...
Wayfaring Stranger's user avatar
4 votes

Substitute for horseradish?

Mustard can be used, but it might have a lot of vinegar in it and can clash with whatever you are doing. Maybe try doing something with mustard powder instead of prepared mustared. You could try, if ...
Max's user avatar
  • 20.4k
4 votes

Substitute for horseradish?

Horseradish has distinctive tones which you can't replicate from other ingredients, neither is there a single substitution you can make. The closest I think you would get is a mixture of ginger and ...
GdD's user avatar
  • 76.7k
4 votes

How do you make mustard water?

Mustard is mostly vinegar, so instead of diluting mustard with water, try vinegar, or vinegar and water.
Dan C's user avatar
  • 1,883
4 votes

English mustard vs. "german" mustard

The "easiest solution" would be to go with Gordons recipe that doesn't use mustard Ingredients 2 x 400g beef fillets Olive oil, for frying 500g mixture of wild mushrooms, cleaned 1 thyme ...
Andreas's user avatar
  • 141
4 votes

Reduce heat of mustard condiment

You could mix it with mayonnaise to make Dijonnaise, which is an excellent sandwich spread.
FuzzyChef's user avatar
  • 65.3k
3 votes

Which regions of the world prefer mustard in their mayonnaise?

From experience, mayo across Europe differs widely from country to country. Even within a country, the differences brand to brand are huge. Just compare the colours (hey, that tells you I'm in the UK) ...
houninym's user avatar
  • 131
3 votes

How do you make mustard water?

I don't think any kind of dilution will work. The water in your mustard jar is a lot more like mustard with the solids filtered out than mustard with extra liquid added. It's roughly in equilibrium ...
Cascabel's user avatar
  • 58.3k
3 votes

Why is honey and mustard mixed together runny?

I'm no chemist or anything, but the sugar is probably at fault. Honey is a saturated sugar solution. So saturated, in fact, that it tends to crystalize over time. Mustard is a mix of solids (mustard ...
Elmy's user avatar
  • 1,248
3 votes

Why is mustard irritating for me?

Here in Germany, mustard is sold in a variety of "grades". The mildest variety is called "sweet mustard" or "Bavarian sweet mustard" (süß/Bayrisch süß), it is usually dark/brown in color and only ...
cbeleites unhappy with SX's user avatar
2 votes

Is mustard lid supposed to pop when opening?

It can depend on the manufacturer, and on the lid. You may be associating the pop with metal lids, where you'll often see is a small circle in the middle of the lid, which is part of tamper-proofing. ...
Matt Taylor's user avatar
2 votes

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

This is because all the Indian brands I know use the cold press method. In that process, some moisture is left in the oil that makes foam while heating. It's absolutely normal, and it's good that it ...
SHUBHAM MISHRA's user avatar
2 votes

Do I need to cook homemade brown beer mustard?

Checking out recipes for brown beer mustard online, it looks like there's a pretty even split between cooked and uncooked. Be advised that cooking will not remove all the alcohol - this question ...
Debbie M.'s user avatar
  • 5,447
2 votes

Do I need to cook homemade brown beer mustard?

It is probably fine without extra cooking. The recipes for beer mustard suggest that beer would likely be a third or less of the volume of the finished mustard (the major ingredients I saw being ...
Megha's user avatar
  • 11.8k
2 votes

Substitute for horseradish?

Prepared whole grain or course ground mustards usually have less of a vinegar taste and more spice/kick, similar to what you get with raw horseradish. If you go with mustard, I'd choose one of this ...
blackHoleDetector's user avatar
2 votes

Homemade mustard is bland

When you make an acidic mustard paste it can take a long time before you get the pungency of mustard, but the benefit is it will last longer in the fridge. If you used just cold water and not wine or ...
Escoce's user avatar
  • 6,304
2 votes

What is the point of mustard-frying burger patties?

I did various tries and ate a lot of smashed cheeseburgers lately. Here is what I found: The best option is, in the case of smashed burgers, to fry the first side without mustard, and the second side ...
Usal's user avatar
  • 49
2 votes
Accepted

Reduce heat of mustard condiment

I don't know of anything for mustard akin to the chilli 'cures' such as yoghurt, milk, etc but as a general rule, vinegar knocks back the heat of mustard, water emphasises it. Additionally, water-...
Tetsujin's user avatar
  • 29.8k
2 votes

Reduce heat of mustard condiment

Mustard gets milder when you heat it. I normally use Dijon mustard in a cheese sauce as it really enhances it without making it hot. You can also use a little in salad dressing, it will be weakened ...
user102126's user avatar
2 votes

Alternatives to mustard oil?

I haven't tried it, but you can make your own (See https://www.instructables.com/Homemade-Mustard-Oil). Personally, I would stick with yellow mustard seeds, anything else would probably be very harsh.
Greybeard's user avatar
  • 6,120
2 votes
Accepted

Alternatives to mustard oil?

I would start by first identifying what exact flavor of the mustard oil I am trying to reproduce. It can broadly be divided in two: the sharp bite of the mustard oil that is raw or just warmed up (...
Ron's user avatar
  • 967

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