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Questions tagged [mustard]

43 questions
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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 component. I understand that every food deteriorates…
miroxlav
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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 dried spices, gram flour and similar…
rackandboneman
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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 a feeling I can probably just leave the mustard…
shadowtalker
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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 information on the types of wine one might use. I'm sure…
RICK
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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
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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 this purpose?
wearashirt
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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 online that some people suggest wasabi, but let's…
theforestecologist
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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)? Thank you!
Robert Smith
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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 also allergic to horseradish and egg whites, so…
Mary
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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 anything up to 6 weeks) so when I get to…
Lesley Bryce
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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 the date, at least with mustard. It's easy to…
Camilo Martin
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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 ingredients to make a soup. I found some recipes…
Patrick87
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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 over the above metioned mustard mix. Let it…
skriatok
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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 use mustard for this reason, as a sort of universal…
user1721135
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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 style squeezable kind) doesn't pop so I think it's…
padma
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