A Thread to Celebrate Mustard

[UnderOpenSky]

I thought this could definitely do with it's own thread. Mustard is great isn't it? What's your favourite types? How many do you keep in stock? Does anyone make their own? Make their own fermented mustard even?

I've currently got English, whole grain Dijon, Polish and some American stuff that doesn't really count, but I use it stick rubs to meat when I'm smoking it.

I went to this place a few years when visiting Dijon for mustard tasting and bought loads home with me.

 

[Epona]

For me I love the Colman's English mustard - it's the dog's bollocks. Proper hot. Always have some to hand!

However I do usually keep some French's yellow mustard in (the mild American stuff ) for burgers and hot dogs, I know this will be controversial, but it has its uses.

Polish mustard is fucking ace, as is German mustard and the various French ones, however I don't always have those to hand.

I've made my own wholegrain "make it up as you go along" type mustard, and a more true to recipe wholegrain dijon.

 

[UnderOpenSky]

Do you use black or yellow seeds (or a mixture of both)?

I love cooking with the stuff as well. A good dollop went in the pit beans I made for the BBQ on Saturday and I put a small amount in the milk when I make mash potatoes.

 

[Epona]

Do use black or yellow seeds (or a mixture of both)?

I love cooking with the stuff as well. A good dollop went in the pit beans I made for the BBQ on Saturday and I put a small amount in the milk when I make mash potatoes.

I've mostly used yellow seeds. Dijon particularly calls for white mustard seeds which is why there was a shortage last year, because the white mustard crop failed - they can be more difficult to get hold of. You can make a facsimile of it with a mix of yellow and brown mustard seed though, looks slightly darker but that mix replicates the level of hotness quite well if you can't get the white seed.

 

[Epona]

This German one is kind of classic for Bratwurst and the like - and it's like the old nutella jars that you could keep as drinking glasses (still have some) you get a nice little beer jug once the mustard is gone:

https://www.amazon.co.uk/Kuhne-Traditional-Smooth-German-Mustard/dp/B014W0O0ZO/ref=asc_df_B014W0O0ZO/?tag=googshopuk-21&linkCode=df0&hvadid=372483111746&hvpos=&hvnetw=g&hvrand=11852161213741545591&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9044964&hvtargid=pla-814860092624&psc=1&tag=&ref=&adgrpid=76738321136&hvpone=&hvptwo=&hvadid=372483111746&hvpos=&hvnetw=g&hvrand=11852161213741545591&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9044964&hvtargid=pla-814860092624

 

[weltweit]

English and Dijon in the house at the moment.

Used to love Thomy Senth (sp) which I think is common German stuff, quite weak and comes in toothpaste tubes.

 

[QueenOfGoths]

English and two types of Polish in the house at the moment, usually have some dijon but we've run out.

 

[neonwilderness]

I was given one of these a while back which water down into a paste, although I've not tried much with it yet.

Gold Mustard Balls Genuine Tewkesbury Mustard Gold Award Winning

Gold Mustard Balls Genuine Tewkesbury Mustard Gold Award Winning William Shakespeare famous horseradish mustard flour severn cider

www.tewkesburymustard.co.uk

I pretty much always have a jar of English in the fridge, usually polish too.

Are we counting horseradish sauce?

 

[friedaweed]

Got any recipes/methods Epona ? I've tried a couple but it never quite made the grade.

I cant eat meat without a dollop of mustard. I think we must have half a dozen jars on the go on account of the Mrs also loving the stuff. A cheese and mustard sandwich is in the top pocket of my wading jacket most times I go fishing.

 

[friedaweed]

I was given one of these a while back which water down into a paste, although I've not tried much with it yet.

Gold Mustard Balls Genuine Tewkesbury Mustard Gold Award Winning

Gold Mustard Balls Genuine Tewkesbury Mustard Gold Award Winning William Shakespeare famous horseradish mustard flour severn cider

www.tewkesburymustard.co.uk

I pretty much always have a jar of English in the fridge, usually polish too.

Are we counting horseradish sauce?

Ordered.

Different condiment to the mustard purists but also one of my favs.

 

[ouirdeaux]

Fuck me. I've got into trouble before for saying that bacon was better with mustard than ketchup or brown sauce, but you people are proper hardcore.

 

[Epona]

Got any recipes/methods Epona ? I've tried a couple but it never quite made the grade.

I cant eat meat without a dollop of mustard. I think we must have half a dozen jars on the go on account of the Mrs also loving the stuff. A cheese and mustard sandwich is in the top pocket of my wading jacket most times I go fishing.

I think this is the one I used for Dijon (with a mix of yellow and brown seeds)

Dijon Mustard From Scratch

Making your own Dijon Mustard From Scratch takes only a few ingredients and little time. It's way easier than you think! #dijonmustard #recipe #easy #homemadecondiments

www.servedfromscratch.com

Other times I've pretty much just soaked a couple of tablespoons of whatever seeds I've had to hand in a bit of whatever vinegar I've had to hand - and adjusted the flavour with some sugar or honey once the seeds were soft it if was too acidic. (Or just water and no sweet element for a more English mustard type deal - although I do normally have a jar of Colmans knocking about so haven't done that often, no need).

 

[friedaweed]

I think this is the one I used for Dijon (with a mix of yellow and brown seeds)

Dijon Mustard From Scratch

Making your own Dijon Mustard From Scratch takes only a few ingredients and little time. It's way easier than you think! #dijonmustard #recipe #easy #homemadecondiments

www.servedfromscratch.com

Other times I've pretty much just soaked a couple of tablespoons of whatever seeds I've had to hand in a bit of whatever vinegar I've had to hand - and adjusted the flavour with some sugar or honey once the seeds were soft it if was too acidic. (Or just water and no sweet element for a more English mustard type deal - although I do normally have a jar of Colmans knocking about so haven't done that often, no need).

Nice one I'll have a crack at that.

 

[Epona]

Oh also you can use just wine or beer to soak the seeds of course - I think beer seems to be the German and Eastern European method, but beer and honey mustard is good.

 

[A380]

I had a lot of time for him till he killed Dr Black in the library with the candlestick.

And it turned out he was only ever a major.

 

[Spymaster]

Mrs Spy gets through an astonishing amount of Colmans English, so there's always a couple of jars in the cupboard. It's my favourite too but I'm also partial to Lowensenf medium, so there's always a jar of that around too. We've got some Dijon, but I'm not a fan of sour flavours so that gets used as a cooking ingredient rather than a condiment.

 

[Schmetterling]

This German one is kind of classic for Bratwurst and the like - and it's like the old nutella jars that you could keep as drinking glasses (still have some) you get a nice little beer jug once the mustard is gone:

https://www.amazon.co.uk/Kuhne-Traditional-Smooth-German-Mustard/dp/B014W0O0ZO/ref=asc_df_B014W0O0ZO/?tag=googshopuk-21&linkCode=df0&hvadid=372483111746&hvpos=&hvnetw=g&hvrand=11852161213741545591&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9044964&hvtargid=pla-814860092624&psc=1&tag=&ref=&adgrpid=76738321136&hvpone=&hvptwo=&hvadid=372483111746&hvpos=&hvnetw=g&hvrand=11852161213741545591&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9044964&hvtargid=pla-814860092624

I have a few of those.

They are cheap as chips, especially if you buy own-brand ones, and I always bring one back with me when I go to Germany.

 

[UnderOpenSky]

I'm definitely inspired to make some now. I'll have to find time to visit my local Indian supermarket for fresh seeds. The tiny spice blender should come in to it's own so I can make small batches.

My Dad used to tell me one of his jobs as child was to make mustard from powder for the Sunday roast? Is this still a thing? Does anyone do that?

 

[Epona]

I'm definitely inspired to make some now. I'll have to find time to visit my local Indian supermarket for fresh seeds. The tiny spice blender should come in to it's own so I can make small batches.

My Dad used to tell me one of his jobs as child was to make mustard from powder for the Sunday roast? Is this still a thing? Does anyone do that?

I don't, but yeah you can still buy tins of Colman's mustard powder and mix it up yourself (or add it to dishes eg. white/cheese sauce type things)

 

[Spymaster]

I don't, but yeah you can still buy tins of Colman's mustard powder and mix it up yourself (or add it to dishes eg. white/cheese sauce type things)

I've never been able to mix the powder to the right consistency. It's always too watery or too strong. I use it for coating joints of meat before roasting.

 

[Epona]

I've never been able to mix the powder to the right consistency. It's always too watery or too strong. I use it for coating joints of meat before roasting.

Oooh good call, the powder would be ideal for a mustard glaze on a joint of meat!

 

[Mr.Bishie]

I've never been able to mix the powder to the right consistency. It's always too watery or too strong.

Colman’s out of the jar is piss weak now - powder’s the way to go! I want a bite from my mustard!

 

[souljacker]

I've only got Dijon in at the moment but I love most types of mustard. I particularly love this German one, with weiswurst, pretzels and a beer:

 

[friedaweed]

Colman’s out of the jar is piss weak now - powder’s the way to go! I want a bite from my mustard!

Coleman's powder one day, asking a friend to blow cillit bang up your arse the next.

Oh how we've grown.

 

[May Kasahara]

Mustard rocks. Currently have dijon, grain, an ancient jar of English somewhere in the back of the fridge, plus some quite good wasabi mustard that was part of a Christmas hamper.

 

[nogojones]

I'm definitely inspired to make some now. I'll have to find time to visit my local Indian supermarket for fresh seeds. The tiny spice blender should come in to it's own so I can make small batches.

My Dad used to tell me one of his jobs as child was to make mustard from powder for the Sunday roast? Is this still a thing? Does anyone do that?

I keep some English powder. Made fresh, it's that much stronger than jarred I find. I also got jarred English and some Polish for when I'm lazy and want a quick fix

 

[Magnus McGinty]

Shamefully I only really have it with the salt beef on Brick Lane. That can’t be eaten without it

 

[Aladdin]

I've never been able to mix the powder to the right consistency. It's always too watery or too strong. I use it for coating joints of meat before roasting.

Yep. It's great on a baked ham.

 

[Aladdin]

Colemans out of the jar. Used to slather it on garlic salami sandwiches for school...both sides.
I got so used to it that it didnt pack a punch anymore.
Colemans out of the tin is great in macaronj cheese.
I'll eat any kind of mustard.

 

[Mr.Bishie]

I make a cracking mustard sauce with Colman’s & Dijon to have with pork chops