Who makes their own mustard (s)?

[chopsaw]

I get those at Gordon's food service . About 8 bucks .
I searched Sacramento for GFS stores and came up with 0 , but you might try it yourself .

 

[Wurstmeister]

Check for a US Foods Chef Store in your area. They have the restaurant size spice containers and are very reasonable in price. Some locations carry Monarch as well as McCormick. Don't forget Sams or Costco or other restaurant suppliers. Trust me, it doesn't take long to use up these containers!! LOL!
John

CHEF'STORE: Wholesale Restaurant Supply | US Foods

 

[foamheart]

Lets see if I can copy to this, new software. This from my recipe book. Guys you should all be building your own family recipe book. It's handy as pockets on a shirt!


Cajun Black Mustard ~ Foamheart

SPICY!!
First I have to tell you there are different colored mustard seeds. The lighter the seeds the milder the taste. Black seeds are from India and they are, let’s call it spicy. Dave sent some to me to play with; he gets me off on creative journeys too often. LOL One other thing when I told him how “Spicy�? they were, he reminded me tactfully, that the longer you allow it to sit, like smoked nuts or jerky the milder it gets. Its been over a month now and I just can’t stop using it! Do yourself a favor and double my recipe. You won’t be able to stand it when you first make it, you’ll have to try a taste. It like biting into horseradish dipped in curry sauce! Remember to mellow.
Yield: 1 cup

Ingredients:

1/3 cup	mustard seeds
1/2 cup	coleman’s mustard powder
1/2 cup	dark beer
1/4 cup	apple cider vinegar
2 tsps	salt
2 tablespoons	honey

Directions:
1. Put the seeds in a mortar and crunch a few, just a few, less than a quarter. Then cover all the seeds with Beer and vinegar over night to soften up the seeds.
2. The next day drop the pestle on ‘em a couple a times just to get their attention. Remember you want ‘em 75% whole.
3. Pour into a bowl; add salt, mustard powder and honey. Don’t worry, it is gonna tighten up in the reefer. I put mine in a 1 cup mason jelly jar.

I read about many many variations, the liquid (Beer, water, wine, apple juice, etc), Specific flavor modifiers (Honey, salt, red pepper, horseradish, allspice, syrup, sugar, even turmeric etc etc.) It was my first time so I KiSS’d it and I love it. Mad now I didn’t make more! Although I will.
Remember what you taste when you make it will sizably mellow after a few days/weeks/months. Leave it alone for 3 to 4 weeks!

 

[noboundaries]

Lets see if I can copy to this, new software. This from my recipe book. Guys you should all be building your own family recipe book. It's handy as pockets on a shirt!


Cajun Black Mustard ~ Foamheart
View attachment 501452
SPICY!!
First I have to tell you there are different colored mustard seeds. The lighter the seeds the milder the taste. Black seeds are from India and they are, let’s call it spicy. Dave sent some to me to play with; he gets me off on creative journeys too often. LOL One other thing when I told him how “Spicy�? they were, he reminded me tactfully, that the longer you allow it to sit, like smoked nuts or jerky the milder it gets. Its been over a month now and I just can’t stop using it! Do yourself a favor and double my recipe. You won’t be able to stand it when you first make it, you’ll have to try a taste. It like biting into horseradish dipped in curry sauce! Remember to mellow.
Yield: 1 cup

Ingredients:

1/3 cup	mustard seeds
1/2 cup	coleman’s mustard powder
1/2 cup	dark beer
1/4 cup	apple cider vinegar
2 tsps	salt
2 tablespoons	honey

Directions:
1. Put the seeds in a mortar and crunch a few, just a few, less than a quarter. Then cover all the seeds with Beer and vinegar over night to soften up the seeds.
2. The next day drop the pestle on ‘em a couple a times just to get their attention. Remember you want ‘em 75% whole.
3. Pour into a bowl; add salt, mustard powder and honey. Don’t worry, it is gonna tighten up in the reefer. I put mine in a 1 cup mason jelly jar.

I read about many many variations, the liquid (Beer, water, wine, apple juice, etc), Specific flavor modifiers (Honey, salt, red pepper, horseradish, allspice, syrup, sugar, even turmeric etc etc.) It was my first time so I KiSS’d it and I love it. Mad now I didn’t make more! Although I will.
Remember what you taste when you make it will sizably mellow after a few days/weeks/months. Leave it alone for 3 to 4 weeks!

I've added this recipe to my list!

I've got the jars. Now gotta find the seeds. Might go looking on Sunday.

Thanks for posting, Foam!

And the family cookbook. Yep. I have 1500+ recipes in a software that's no longer supported. Slowly printing them on paper.

I've switched away from a software program and store my recipes on the Google drive. Family can access them directly and I don't have to worry about a computer crash or software fail. New device can access the cloud.

 

[chef jimmyj]

Most of you know this, but for Lurkers and Newbies to making Mustard...The longer you let Crushed Seeds or Powder sit in contact with Water, the Hotter the Mustard will be! Acid...Vinegar, Wine, Apple Juice, Stops the chemical reaction.
As mentioned above, Darker Seed yeilds some heat, even if Vinegar is added right away. But if you want, Clean Your Sinuses and Tear Ducts HOT, let the Mustard and Water do their thing 15 minutes or more, before adding the Vinegar!...JJ

 

[noboundaries]

Most of you know this, but for Lurkers and Newbies to making Mustard...The longer you let Crushed Seeds or Powder sit in contact with Water, the Hotter the Mustard will be! Acid...Vinegar, Wine, Apple Juice, Stops the chemical reaction.
As mentioned above, Darker Seed yeilds some heat, even if Vinegar is added right away. But if you want, Clean Your Sinuses and Tear Ducts HOT, let the Mustard and Water do their thing 15 minutes or more, before adding the Vinegar!...JJ

Did not know ANY of that. Thanks, JJ! My brain just swelled with more crucial knowledge. I wonder what got erased to make room?

 

[forktender]

I live 30 miles from the wold famous Napa Valley and another 30 miles to Calistoga, St Helena and Sonoma in northern CA.

Not only do they make the most amazing wine in the world, they also make thousands of types of mustard. The wineries all grow mustard plants between the grape vines throughout the whole valley. And they have a huge mustard festival which has thousands of types of mustard to taste, and the sights aren't half bad either. So I've personally never tried to make if mainly because there are so many to choose from out here. If you're ever in the area there is a restaurant called Mustard's Grill, and they make an amazing Dijon dipped tomahawk pork chop that is smoked then grilled and dipped in dijon mustard that is to die for.

 

[Wurstmeister]

Thanks for the recipe Foamheart. Just printed it as a pdf to my recipe file.

JJ - thanks for the background info.

forktender- those photos are beautiful! I never knew about the mustard plants being grown between the vines. Thanks for sharing.

This is why I love this Forum. You learn something new every day!

John

 

[noboundaries]

I live 30 miles from the wold famous Napa Valley and another 30 miles to Calistoga, St Helena and Sonoma in northern CA.

Not only do they make the most amazing wine in the world, they also make thousands of types of mustard. The wineries all grow mustard plants between the grape vines throughout the whole valley. And they have a huge mustard festival which has thousands of types of mustard to taste, and the sights aren't half bad either. So I've personally never tried to make if mainly because there are so many to choose from out here. If you're ever in the area there is a restaurant called Mustard's Grill, and they make an amazing Dijon dipped tomahawk pork chop that is smoked then grilled and dipped in dijon mustard that is to die for.View attachment 501476
View attachment 501502

View attachment 501479

More brain swelling! Thanks for sharing! Gotta go Zoom call my kids. Now, if I could only remember their names..

 

[chopsaw]

Gotta go Zoom call my kids. Now, if I could only remember their names..

Ridge and Embers ?

 

[noboundaries]

Thanks for the reminder. Briq and Lump! How could I forget?

 

[forktender]

More brain swelling! Thanks for sharing! Gotta go Zoom call my kids. Now, if I could only remember their names..

Bawhahahaha!!!

 

[mneeley490]

Since I make Char Siu quite often, I like to make my own "Chinese Hot Mustard". None of the commercial mustards are hot enough for me, except for Beaver Brand out of Portland, Ore. That one comes close. I like the mustard to be similar to what you'd get from a good Chinese restaurant.
I buy packages of powdered mustard from the Asian markets, it's pretty inexpensive compared to something like Coleman's. One 12 oz. package of powder will usually last me for a couple of years. But unfortunately, the directions are all in Chinese which I do not read. Heck, my best friend of over 50 years is 1st generation Chinese-American, and even he can't read it for me.
The mustard powder is strictly mustard powder. No other ingredients have been added. So that being said, I have never formally written up a recipe with which to make it palatable, because I make different amounts each time. I just know what else needs go in it, and I make each batch to taste. My version will immediately flush your sinuses, and might cost you some friends if you don't warn them first. For my wimpier friends, I will mix it half-n-half with some commercial brand like Sun Luck.

If you want to try it, here is what you will need:
Chinese mustard powder (not English)
Water
White vinegar
Salt
Sugar
Ground white pepper

You will need to keep tasting as you're mixing, until it fits your flavor profile. It's actually much better if made a day or two in advance. Have fun storming the castle!

 

[noboundaries]

Thanks for posting that, Mike. I've started collecting online mustard recipes, and Chinese mustard is one of them. It is definitely one that's easy to throw together. Nothing better than a few crispy egg rolls dipped deeply into Chinese mustard so that each bite takes your breath away.

 

[BrianGSDTexoma]

Oh yea - My kind of market! Mrs. Wrutz would have me on a short leash in there and NO CASH OR CREDIT CARD!?
John

Not sure if you will see this in time but I going to that German Market today. Anything should be on the lookout for?

https://www.google.com/maps/uv?pb=!1s0x864d0b93ac041793%3A0xe2fe340b0dd34a6a!3m1!7e115!4shttps%3A%2F%2Flh5.googleusercontent.com%2Fp%2FAF1QipPpJ7HJb3zzFh3kVoi-373Ex3jJwmO4Ga_hczQH%3Dw213-h160-k-no!5sMuenster%20Tx%20fischer%27s%20-%20Google%20Search!15sCgIgAQ&imagekey=!1e10!2sAF1QipOjBBV_BLdTYzzPNpoDCJ04TdxTkRrupsXHvyDR&hl=en&sa=X&ved=2ahUKEwiT7bi9hL3xAhXBmWoFHZ4HBdgQoiowEnoECEYQAw

 

[foamheart]

Not sure if you will see this in time but I going to that German Market today. Anything should be on the lookout for?

Boxum women dancing the street between the stalls, each carrying 10 huge tankards of beer.

 

[Wurstmeister]

Not sure if you will see this in time but I going to that German Market today. Anything should be on the lookout for?

Yea, I missed responding back to you. Getting old?! That market is beautiful! Thank you for the map/link. LOOKOUT FOR EVERYTHING your budget can handle. I'd just start grabbing one or two of the various imported sauces, spices, salads in glass, dried dumpling and potato pancake mixes, bagged Spätzle. Whatever gets your attention. Definitely pick up one or two German mustards (curry, hot, honey, brown, course, etc.) to play with. Look at the container pictures for ideas.
Most mixes have preparation instructions written in English. But the EU does use a lot of instructional icons/graphics as well.

When I order on line, I just go through my prior order(s) see what we want again and then go the various locations and pick up one or two of what looks interesting and go with it, at least enough to get free shipping!!! I'll post in a separate note some search engine topics as well as some Germany BBQ/Grill sites I've come across that might give you something to play with.
John

 

[browneyesvictim]

I learned to make from-seed mustard from Emeril Lagasse's recipe and never looked back! I buy seeds in bulk on Amazon, both yellow, brown and black. I will just vary the coarseness with the amount of whole seed partially ground and fine ground powdered from seed.
The secret to my favorite Carolina BBQ sauce is all in the fresh mustard from seed. I pulverize the seeds through the Ninja to make fresh powder. That's a MUST over store bought powder.

Any recipe that calls for wine or champagne over water, then I know its legit also.

 

[Jabiru]

English Mustard is our Favourite, love it on Steaks, pork anything red meat really. noboundaries thanks for sharing your recipe, sounds like a great mix, will give it a go.

 

[noboundaries]

You're welcome. Enjoy.