Colman’s-Style Traditional ENGLISH Mustard at Home with Simple Ingredients

[@chris7198]

Absolutely brilliant Rick, I’m amazed the patience you have, a true professional. Your Chanel is fantastic with easy to follow and mouth watering recipes. Always look forward to your new content. Chris 🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@BackyardChef]

So nice of you. Thank you. Best, Rik

[@chrisfox3161]

Good stuff, Rik. Watching the experiment and seeing how it turns out is a real confidence boost for us amateurs that enjoy messing about in the kitchen.

[@BackyardChef]

Well said! Thank You. Best, Rik

[@ambertia5337]

As someone who has English mustard with almost everything, yes seriously, including cod & chips! I have to try this, it’ll save me a fortune in the long run. Cheers Rick. Take care, Gill X

[@BackyardChef]

Thank you. Appreciated. I hope it saves the pennies. Best, Rik

[@BoredoldPunk]

As someone who had missed Colmans for 25 years, I just recently got a jar, and now find I already had the ingredients in my kitchen, just made it, wow!

[@BackyardChef]

Fantastic! Thank you. Best, Rik

[@lyndseybeaumont7301]

We used to always make mustard with the Coleman’s powder on Sundays for the lunch. It’s definitely stronger than their jars. I love mustard flavour, especially in a cheese sauce or cheese scones. xx

[@BackyardChef]

Thank you. Best, Rik

[@MorbinNecrim86]

Yum

[@janegardener1662]

I like how you try recipes out and make them work for your own personal taste.

[@BackyardChef]

Thank You. Best, Rik

[@JanetBrown-px2jn]

I remember my Dad always just mixed water with Colmans powder,and ate it with most things,then in the States back in the day Chinese takeaways gave you packets of a Colman type hot mustard,pks of sweet sauce,and pks of soy sauce,then no more,now they give a red hot sauce. I am not a person who likes mustard much,though I always have a whole grain,and a Dijon in my kitchen for sauce making.I have never tried the Colmans prepared mustard,but as I cook Bangladeshi food I do use mustard oil.😊

[@BackyardChef]

Lovely! Thank You. Best, Rik

[@jaybodenhamer2544]

I just discovered Coleman's mustard a couple days ago and I have to say it might just be my new favorite mustard. It's got just the right flavor without the nostril burning heat 😊

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@Mic_withMac]

I brought along Coleman’s to the IKEA cafe to put it on hot dogs instead of those they served. Makes big difference.

[@BackyardChef]

Great Idea. Thank you. Best, Rik

[@hannahgallagher2289]

I love Coleman’s mustard with scotch eggs 😊

[@BackyardChef]

Lovely! Thank You. Best, Rik

[@alysoffoxdale]

It's fun to watch recipe development! These are good skills for new cooks to learn.

[@BackyardChef]

Glad you think so! Thank You. Best, Rik

[@janelloyd4332]

Loved this video, your face Rik was priceless when doing the taste test..brave man for taking the heat ..

[@BackyardChef]

Glad you enjoyed it. Thank you. Best, Rik

[@Redsaxophone11]

I like a good mustard cream sauce on a steak and often make that, I did like the middle dish that you made as that seems perfect to use as a good sauce.

[@BackyardChef]

Sounds great! Thank You. Best, Rik

[@jennyt966]

It's good to see the process and experimentation. It proves to the audience that they can do it too. Rather than showing the one that we might think was the best. I love English mustard. Thanks, Rik.

[@BackyardChef]

Well said! Thank you. Best, Rik

[@sophiarevel6952]

I love your experiments with mustard and the sound effects of tasting it. 👍

[@BackyardChef]

Ha ha ha Thank you. Best, Rik

[@Ejuicey]

We get through gallons of the shop stuff, mainly on proper pork pies. Great little one this , ty

[@BackyardChef]

Thank you. Best, Rik

[@chucky2316]

Lovely stuff I put Branstons on my pork pies. I will try mustard it goes well with pork chops

[@Ejuicey]

​I might try pickle on a chop. Lol ​@@chucky2316

[@Ejuicey]

​@@chucky2316although, my favourite topping for a couple of pork or lamb chops, is a couple more chops 😂

[@chucky2316]

​@@Ejuiceyyum yum 😋

[@diane9501]

Love this video rik, anyone else wouldn't show you the first two attempt. Bravo Rik 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

[@BackyardChef]

Appreciated. Yes I agree - they all show the result but not how you get there. Thank you. Best, Rik

[@Terenia531]

I think I would cook or microwave the water, flour and turmeric to make a thicker paste and to also get rid of the rawness of the flour.

[@BackyardChef]

Let me know how you get on. Thank You. Best, Rik

[@kevinmarten292]

Doesn't seem to have the same strength I remember as a youngster . Following an enquiry, Colmans maintained it was the original recipe. You're a brave man Rik taking it by the spoonful

[@BackyardChef]

Thank you. Appreciated. Best, Rik

[@mrdangiles90]

Perfect for those boxing day leftovers 👌😋 love it on a sausage sarnie as well...nice job Rikmeister!

[@BackyardChef]

Yes I agree, slap it on. Thank You. Best, Rik

[@JanPatt327]

Oddly enough I have been fooling around with a good copycat recipe of Colmans mustard for a few months now. I ended up using brown sugar instead of white and lemon juice for acid. Ok, it's not Colmans but it's just fun to experiment and it's pennywise. Yours looks great! Thanks again for sharing your kitchen with us Rik!! ❤

[@BackyardChef]

Thank You. Best, Rik

[@neilanthonyhaywardlewis8978]

Oh, a great experimental video to show how to develop the idea, fantastic Rik 😊 English mustard is my favourite!

[@BackyardChef]

Glad you enjoyed it. Thank you. Best, Rik

[@joannebrown1531]

This is what I love about you Rik , you keep going until you get it right!! You are not afraid to say that it is not right !! This is a brilliant recipe and I will not be buying the bottled ready made stuff again. The facial expressions are priceless and I could feel the burn as you ate it!! Wow well done

[@BackyardChef]

I appreciate that. This is actually very very good. Has the taste the flavour - I have made quite a lot now - in fact I have been sneaky I've put it in the old jars - ha ha ha no on has a clue. Thank you. Best, Rik

[@dianeladico1769]

Thank you. I love mustard and will be making this soon. I very much appreciate the thought and effort that goes into a project such as this.

[@BackyardChef]

Thank you. Appreciated. Best, Rik

[@wwsuwannee7993]

You are a brave soul. There is no friggin way I would put that much mustard in my mouth LOL. Good one Rik :)

[@BackyardChef]

Thank you. Appreciated. Best, Rik

[@lilliankeane5731]

This is my favourite mustard, it gets used in quite a variety of dishes and sandwiches. Yum. It will be interesting to watch how you make Rik. Thank you. 👍🏼

[@BackyardChef]

Yes was mine too! Thank you. Best, Rik

[@rogerparkin843]

Excellent episode. I just need to get a couple of the ingredients. Then i don't need to bother buying those jars anymore and risk getting another bad batch.

[@BackyardChef]

Roger, citric acid and xanthan in tops down here anyway. Thank You. Best, Rik

[@rogerparkin843]

I didn't know that. Thanks. Will be there at.the weekend.

[@michaelamann3060]

Fabulous, thanks so much 👍🏻💕

[@BackyardChef]

Thank you. Best, Rik

[@sharonwilliams2757]

WOW CHEF RIK ONE OF MY FAVORITE 👌💯 WHAT WILL WE DO WITHOUT CHEF RIK 🤦😋♥️

[@BackyardChef]

Thank you. Best, Rik

[@kimkayoda7454]

Lol! Thank you, Rik! Reminds me of the days when I served Chinese banquets in Waikiki for hundreds of people at weddings. We used to mix up a couple of gallons of hot mustard powder to put out on the tables we used water only. You could easily get a chemical burn from handling all that hot mustard powder along with sneezing and watery eyes! I still love using that plain old mustard sauce on Chinese food.

[@BackyardChef]

Love that! Thank You. Best, Rik

[@everyoneknowsadave3580]

We’re big Coleman’s fans and we’ve found that the exported Jar mustard (the stuff we buy in the US ) isn’t as piquant as the genuine stuff you buy in the UK … thanks for doing this next time we have an empty jar to fill I’ll give it a try 👍👍

[@BackyardChef]

Its a good one. Thank You. Best, Rik

[@heidid5275]

Bloody’ell!! 😂 Hey Rik, I make my own mustard, too. I use Coleman’s mustard powder, too. But I make hot/sweet mustard and I make it one gallon at a time. Then I can it , decorate the jars and give it away as gifts for Easter, thanksgiving and Christmas. It makes any and every protein taste better. Even on eggs!! Everyone loves it and hounds me to make it all year long! ⭐️ Thanks for keeping it real, man! ✌️🍻 P.S. I also add it to homemade BBQ sauce. Tastes awesome! 😉

[@BackyardChef]

Good stuff. Yes it peps up the BBQ sauce, I agree. Thank You. Best, Rik

[@dianeladico1769]

Could you please share your recipe for the hot/sweet mustard? Even just an ingredient list would be appreciated.

[@heidid5275]

@@dianeladico1769 Actually, the two people that I have given the recipe to have passed away prematurely. Needless to say, I no longer give out the recipe. Sorry…😬😯

[@PatriciaCrosmas]

Love Colmans, i'm going to try to make it ! Thank you😊

[@BackyardChef]

You are welcome 😊Thank You. Best, Rik

[@annelogston]

Rik, would you mind doing a show on your knives? I just found your channel, I’m currently bingeing to catch up, and I’m intrigued by the interesting knives you use. One is approximately the same shape as the cheap Kiwi knife I love but quickly wear down, so I’m interested in yours!

[@BackyardChef]

All my knives are not expensive - I have knife companies wanting me to show on the channel knives that are 500 pounds each - I said not interested - folks who cook do not need a knife at that price. I use thin blade to cut onions and thicker for heavy veg. Thank you. Best, Rik

[@maryannehibbard5686]

Pretty magnanimous to call it "our" mustard. 🙃 The effort is worth it for a fabulous mustard! Thanks 🙂

[@BackyardChef]

Thank you. Best, Rik

[@MorbinNecrim86]

As a kid our mother decided a spoon of colmans was a fix for our colourful language, and started wondering why it was disappearing so fast, my brother and i were eating it by the spoonful. Its good stuff

[@BackyardChef]

Ha ha ha. Thank you. Best, Rik

[@georgekostaras]

I wasn’t expecting this but it’s a joy

[@BackyardChef]

Thank you. Best, Rik

[@NurunNaharLilian]

Food recipe looks so delicious ❤❤❤

[@BackyardChef]

Thank You. Best, Rik

[@crazygeorgelincoln]

I broke a sweat and could feel my pulse in my temples when you went in for the final tasting.

[@BackyardChef]

Ha ha ha. Thank you. Best, Rik

[@philipB31]

That’ll make you go blind! You’re a real gentleman.

[@BackyardChef]

Thank you. Best, Rik

[@tommyplunkett3643]

Rik, where do you get your energy and patience from if you know? Could you bottle it please. Your a class act, Great job. Thanks

[@BackyardChef]

Cheers, Tommy. Appreciated. Thank You. Best, Rik

[@michaelpierce3264]

that’s some good English mustard my friend!

[@BackyardChef]

Thank you. Best, Rik

[@annikee5925]

You are simply the best. I can't afford it prepared anymore, you've saved my keister with the Christmas ham.

[@BackyardChef]

Lovely! If you can get hold of the ingredients (which will last quite some time) Making the mustard which is identical in taste, you will get more than your monies worth. Thank you. Best, Rik

[@SSRT_JubyDuby8742]

Brilliant work mate 👏 Like deployed 👍

[@BackyardChef]

Glad you enjoyed it. Thank You. Best, Rik

[@PaoloBanke]

English mustard a little hot but so flexible, good with cheese, all meats, (even bacon). The middle one would make for good hotdog mustard in a squeezy bottle or for making piccalilli. The Colman's maybe darker as they may (or may not) incorporate the husks. But as Grandfather used to say there is no bad mustard just some better than others, that might have been beer mind 😆.

[@BackyardChef]

Thank You. Best, Rik

[@davidmurphy816]

😆😂😂 … Your face after that first taste was hilarious Rik, ‘Ahh Flippin’ Eck!’🤪😆😂 Well done for persevering & coming up with a suitable formula/ recipe, I’m always fascinated watching these brand copies you do. Can I put in a request for a future challenge, Heinz Mulligatawny Soup … I usually make my own soups, but there are times when I just crave a tin of soup & Mulligatawny is one of my favourites, however it’s getting harder to get hold of in my local shops & the prices are becoming extortionate, around £1.75 - £1.80 per can on average. Cheers Rik & thanks as always. 👨🏼‍🍳👍👌

[@BackyardChef]

Yes indeed! Thank you. Best, Rik

[@zebinakassa4959]

Amazing ❤❤❤

[@BackyardChef]

Thank You. Best, Rik

[@roger5159]

Great with roast beef, ham, and pork pies, obviously Rik, but as you probably know, as a curry specialist, it's also brilliant, occasionally in curries! 😊 Maybe your newer viewers who are curry lovers need to be reminded of your sister curry channel!

[@BackyardChef]

I need to be reminded and actually put a couple of vids up! Thank you. Best, Rik

[@weewhorobin8202]

lol Rik! Found the English section at my local grocery store and it even had brown sauce I think HB? Ty 😊. Btw I do have my little bottle of Coleman’s

[@BackyardChef]

Close enough - HP. Thank You. Best, Rik

[@rastaralph7154]

Here we go 👍 cheers for making this after I said about it 👌💯💚💛❤️

[@BackyardChef]

Thank you. Best, Rik

[@rastaralph7154]

@BackyardChef turned out really well. I've had an idea, always carry some around when you are outside in cold temperature's to keep you warm and the airways clear 🤔😂💚💛❤️

[@iboswell]

Totally support the channel but it's worth pointing out you can get a catering size bottle of this in the UK. 2.2kg for about £22. My wife brought one home to Aus a few weeks ago. Way cheaper than buying small jars. Next time though I'll go back to this recipe!

[@BackyardChef]

You can indeed - however folks around the world cannot get hold of a 170g jar and the ones that can pay 6 times the price of the UK. Thank You. Best, Rik

[@iboswell]

@@BackyardChef In Aus the largest jar I've seen is 100g... In our local Woolworths (think Tesco etc) the 100g jar is about £2.50. Spices can be hard to get as well but Amazon is pretty good for this kind of thing as most food shops just don't stock them. I do love your channel though, so many favorites!

[@kirsiselei8703]

Just the re ipe i wss hopeing for, coz where i live i cant get it👍❤️ Thank you 🌹

[@BackyardChef]

Fantastic! Thank You. Best, Rik

[@markfergerson2145]

When I mentioned that I use mustard powder to make Mac and cheese I didn’t imagine being shown how to make prepared mustard. Like you I may never buy it again. American prepared mustard is going to be different to what you made but I’m willing to give it a try. We all buy stuff like that in bottles and jars, but some things just aren’t available around the world. A good friend of my family acquired an English boyfriend who once told me that one of the things he missed living in the States was English brown sauce. The usual suggested substitutes like A-1 steak sauce were kind of similar but just not the same. Can you show us how to make that? Clearly it was an English staple forever or it wouldn’t have become commercially viable. His description made me want to try it but I didn’t even know where to start.

[@BackyardChef]

There is a brown sauce on the channel - which is similar kzbin.info/www/bejne/fHqrpox4hKyjnpY Thank you. Best, Rik

[@markfergerson2145]

@@BackyardChef Ah, I will take a look then. By the way, the friend and boyfriend split up so I’m going to make some to satisfy my curiosity. And who knows, I might like it! EDIT: Ah, you published that video before I subscribed, no wonder I didn’t know about it. I have or can buy locally (in the US Pacific Northwet) all of the ingredients so I’ll let you know how it goes. Sounds good for sure.

[@LaurieKing-c8b]

That mustard looks SO *DELICIOUS*!! I'm always on the "lookout" for New condiment recipes. So, when I came across this one, today, I just *KNEW* I *HAD* to *MAKE* IR!! Thank You for Sharing!!😋❤️

[@BackyardChef]

You are so welcome. Thank you. Best, Rik

[@MorbinNecrim86]

Brilliant

[@BackyardChef]

Thank you. Best, Rik

[@amandah4834]

Wow Rik you do go above and beyond , your face said that was a warm mustard taste lol 😅Amanda xx

[@BackyardChef]

Anything to help if possible. Yes It was warmer. Thank you. Best, Rik

[@elainegothard]

Xanthum gum gets very thick and glue like when heated. That could explain the colour difference. It'll easily thicken up bowl number one and get it quite thick.

[@BackyardChef]

Thank you. Best, Rik

[@robertblake4533]

Great video

[@BackyardChef]

Glad you enjoyed it. Thank you. Best, Rik

[@FatGitLovesThe80s]

I live in the US these days, and I can buy Colman's Mustard in Maryland thankfully, but if I could make it myself I'd be even happier. I grew up eating it in England and no other mustard can compare. This mustard pairs fantastically with my roast dinners, home made pork pies and sausage rolls. I want to try making your Cumberland sausages soon to go with it. I've said it before that your Hawaiian style meatloaf is one of the best things I've ever tasted, I'll even try this mustard with that!

[@BackyardChef]

Thank You. Best, Rik

[@eddieday-reilly5144]

Great recipe experiment Rik. Might have to have a bash myself as Colman's English Mustard is the only mustard I really like.

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@57WillysCJ]

I would assume those with wheat problems could just switch the flour for corn starch/flour although it might thicken differently.

[@BackyardChef]

I think the cornstarch would change it. However it might not need the xanthan gum. Thank you. Best, Rik

[@pinkmarshmallow352]

Hi Rik. Very interesting and fun to watch! But I’m sticking with Colmans. I don’t like the tingly nose😉 Thank you Rik. 💕

[@BackyardChef]

Fair enough! Thank You. Best, Rik

[@chriscook1950]

It looks good. I love Colmans. The Aussies have a version made by Masterfood. It is hotter but nice though..

[@BackyardChef]

Lovely! Thank You. Best, Rik

[@drmoss_ca]

Can't you buy mustard powder any more? I can get Colman's and Keen's here in Canada, and use the powder in cooking, both in chilli, and in baked beans (not enough to taste, but just enough to make the taste 'pop'!) Now here's a related challenge: remember Colman's French Mustard, the staple of the 1970's British steakhouse. Of course the EU had it banned as it wasn't French, and it was nothing like Dijon etc. I've tried simulating it with powdered mustard, vinegar and molasses, but I can't quite get it right. I believe that Waitrose in the UK still make something like it, but I can't find it in Canada.

[@BackyardChef]

Not in Asia - Thank You. Best, Rik

[@lilliankeane5731]

😂😂your brand sure looked like it was ‘hot’ Rik. That was very interesting though, thank you, I have to buy this on line in Australia (mostly ) and it isn’t has hot here as I remember it back in Ireland. As you say Rik the transport and time most likely alters its taste. Thanks again for the demonstration and lesson. Loved it! ♥️🙌🏼.

[@BackyardChef]

This one made my nose run. Thank You. Best, Rik

[@lilliankeane5731]

@ Cleared the sinuses! 🤧.

[@BackyardChef]

@@lilliankeane5731 Yes indeed. Thank You. Best, Rik

[@MrStevelights]

Nice one Rik. You could put the second one in a squeezy bottle for hot dogs😅

[@BackyardChef]

Yes or even just in a squeezy for normal use. Thank You. Best, Rik

[@MrLoopy52]

Hi Rick, is it safe to consume raw flour? Great video by the way 😁👍

[@BackyardChef]

Information in the description. Thank you. Best, Rik

[@MrLoopy52]

@ yes, got it now, cheesrs Rick

[@stevenmcdonnell3011]

Fantastic Rik. Can you do Dijon or German mustard please?

[@BackyardChef]

Traditional Chinese Lop Cheong Recipe: Sweet, Savory, and Aromatic

[@generybarczyk6993]

Now curious, I compared the ingredients in Colman's Original English to some typical yellow mustards popular in the US. The most striking difference was sugar and citric acid exclusive to Colman's versus vinegar and additional spices (commonly paprika) in the yellow type (French's, Heinz, Great Value/Walmart). Table mustard without vinegar? This I have to taste.

[@BackyardChef]

Yes, the Yellow mustard as you know is more like a ketchup with the vinegar. Thank you. Best, Rik

[@winnerscreed6767]

Rik, you are a wild and crazy guy...love it, Thank you for the video. I figure mustard is like horseradish, it's better when it's fresh made.

[@BackyardChef]

Appreciated. Thank you. Best, Rik

[@DerrickWhittle-mm7jz]

Lovely it is expensive here in the US (but worth it. sparingly goes far) And I have no gathem (sp) gum.

[@BackyardChef]

Thank you. Best, Rik

[@JanetBrown-px2jn]

Xanthan gum,pretty easy to find these days,Target,Amazon,Health food stores,some drug stores,King Arthur Baking,Baking stores. Good luck.

[@TheMichaellathrop]

I'm guessing that it would actually thicken up a bit more and loose some of the punch when you pasteurize it.

[@BackyardChef]

It might do. Thank You. Best, Rik

[@budget-adventure]

As a fan of master foods hot English mustard I wonder if I can do this with thier products.

[@BackyardChef]

Probably! Thank You. Best, Rik

[@joniangelsrreal6262]

How exciting … cost here in the States becoming expensive …thanks Chef

[@BackyardChef]

Thank you. Best, Rik

[@paulcampbell6316]

that was mustard!😊

[@BackyardChef]

Thank you. Best, Rik

[@casaubonluc9498]

Is there a big difference in taste compared to hot dog yellow mustard we buy in Canada?

[@BackyardChef]

Yes indeed there is. Thank You. Best, Rik

[@sugarynugs]

i hope you got some homemade ham for all that mustard 😋

[@BackyardChef]

Yes I do have - love it on cold meat sandwiches. Thank you. Best, Rik

[@CindyCockerham]

I had no idea it was possible to make mustard at home. I've always believed it was mustard powder and vinegar mixed together and somehow thickened up.

[@BackyardChef]

Thank You. Best, Rik

[@ZenonZolek]

Where do you get the huge bag of mustard powder?

[@BackyardChef]

Wholesaler. Online. Thank You. Best, Rik

[@AudreyWenham]

Why would you go to all that trouble when you can buy Coleman’s Mustard Powder? Which I use all the time, sometimes I make it with a little malt vinegar to make French mustard. Still you have to have a go at doing to ready to use mustard.

[@BackyardChef]

You are using only powder, which does not taste the same as the jar. And it will never taste the same. I will always go to the trouble to help anyone I can. Here in Asia, it is really expensive, and you cannot readily buy the powder or the jar. Thank You. Best, Rik

[@AudreyWenham]

@ sorry, I didn’t realise you were “in foreign parts”. However, before jar mustard - as you know it- came on the market we only ever had mustard powder so I am use to it. ❤️

[@GeorgeParkinson-tr3lw]

All that's happened is using mustard power and water which is what I use All the time, far better than out of a bottle

[@BackyardChef]

What a load of tosh - you carry on using mustard powder and water.

[@chucky2316]

By jove how amazing dear chap what. Hack hack hack laugh😂. I say dear chap i like a dash on my pork what

[@BackyardChef]

Ha ha ha. Thank You. Best, Rik Toodle pip!

[@capnpugwash5403]

I felt the burn at the back of your nose for you...🤣

[@BackyardChef]

Thank you. Best, Rik

[@isabellekeyzer]

you have to cook flour. It'll thicken without xanthan gum

[@BackyardChef]

STOP - this is using the same ingredients as the jar and YOU do not have to cook flour. Not at all. Thank you. Best, Rik

[@Walter_Nepasky]

Unfortunately I cant find English mustard locally, even in the stores with a good international section. After reading about the taste online I tried mixing our US yellow mustard and spicy brown mustard 50/50. Its probably not remotely close but I can say plain yellow mustard is bland to me now. Need to find the real thing eventually!

[@BackyardChef]

Good Luck! Thank you. Best, Rik

[@pangorban1]

Out of curiosity, what's the ingredient in English mustard that makes your nose explode?

[@catswambo9706]

Mustard

[@BackyardChef]

Mustard. Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@wwsuwannee7993]

I would water bath can it. I bet it would outlast most marriages :)

[@BackyardChef]

Ha ha ha. Thank you. Best, Rik

[@marcosdiez7263]

Cheff, It calls my attention that the recipe uses raw flour and that it's left in there to develop over time. I didn't heard of any recibe using raw flour, do you? I ask because I feel my culinary culture is pretty low next to yours. And then, thinking of the consistency and colour, I wonder why not cooking the flour in water, much like doing a bechamel, and then (or while cooking) add the rest of the stuff?

[@BackyardChef]

You can do that - no worries. Thank You. Best, Rik

[@theoriginalchefboyoboy6025]

why haven't you cooked out the flour? will help with thickening, and though you haven't commented on it, will remove any raw flour taste. otherwise, why add it?

[@BackyardChef]

Does it need cooking and how are you going to cook it? In just water? Thank You. Best, Rik

[@theoriginalchefboyoboy6025]

You could simply cook the flour in water in a small pan for a few minutes, then add it to the mustard; you could toast the flour lightly in the oven to cook out the flour taste; maybe leave out the flour altogether?

[@BackyardChef]

@@theoriginalchefboyoboy6025 In a mustard recipe, the flour does not need to "cook" in the traditional sense, because it's being used as a thickening or stabilizing agent rather than for flavor or texture that requires heat. Here’s how it works: Why Flour is Used in Mustard: Thickening Agent: The flour (whether wheat or another type) helps to give the mustard a smooth, paste-like consistency by absorbing water and swelling slightly, even without cooking. Shelf Stability: Flour adds structure to the mustard and helps prevent it from separating over time. Mild Flavor: Flour has a neutral flavor that doesn’t overpower the mustard itself. Why Cooking Isn’t Necessary: Cold Hydration: When flour is mixed with water, it can hydrate without heat, especially in recipes like mustard where it isn't the primary ingredient. Acidity and Preservatives: The acidity from citric acid (or vinegar, depending on the recipe) stabilizes the mixture and reduces the likelihood of bacterial growth, which means the flour doesn’t require cooking for safety. No Raw Flour Taste Issue: The strong flavors of mustard seeds, citric acid, salt, and sugar mask any raw flour taste that might otherwise be noticeable. Are There Alternatives to Flour? Yes, if you want to avoid using uncooked flour: Cornstarch or Arrowroot Powder: These thicken without cooking and are neutral in flavor. Xanthan Gum or Guar Gum: Small amounts can stabilize and thicken mustard without altering its taste. Rice Flour: This can hydrate without the "raw" taste sometimes associated with wheat flour. In short, uncooked flour works fine in mustard because the surrounding ingredients balance any potential issues with rawness, and it doesn’t require gelatinization or heat to perform its role effectively. If you're concerned about raw flour, though, consider substituting with an alternative like cornstarch or heating the mixture briefly before storing. Thank you. Best, Rik

[@Ottawajames]

You can really crank up the spiciness by switching the water with vinegar.... Be very very careful doing that though!

[@BackyardChef]

Thank you. Best, Rik

[@Ottawajames]

​​@@BackyardChefI do mean be careful 😂... Prepared Coleman's with water is not exactly mild, I'm sure you'll agree but with vinegar it might well take the paint off the walls. It's easily twice as hot if not hotter... I've taken to making a ripping honey mustard with Coleman's powder. I use half & half water and vinegar and good amount of honey. Of course I never measure anything so I can't be more precise but I recommend you tinker around with it and give it a go.

[@BackyardChef]

@@Ottawajames Caution!! Thank you. Best, Rik

[@duncannok]

Raw flour not nice .. I'd cook out the flour in cold water then add the other ingredients

[@BackyardChef]

Up to you - did you read the description. Why you do not have to cook the flour. Do you think the flour would cook in water????? I would imagine you haven't or you wouldn't have commented. Thank you. Best, Rik

[@yolandabester7981]

I would use condensed milk

[@BackyardChef]

NOT listed in the ingredients on the jar or website

[@nickdrury4931]

Rick, I think you are going about this the wrong way. Every ingredients list regardless of product is based on 100%. You should be looking at this from a mathematical point of view. Also you are replicating a product that you said had been cooked. Cooking will remove water thus increasing the percentage of ingredients. It change the whole flavour profile from uncooked to cooked.

[@BackyardChef]

I didn't say it was cooked I said if you wanted a longer shelf life you would have to cook it (pasteurise) mustard can be made without cooking. This will have a 3 month shelf life with the citric acid and the salt. Thanks though appreciated. Thank you. Best, Rik

[@jaodell1]

It was obvious to me that you used far too much water!

[@BackyardChef]

Always obvious when watching not when experimenting to have the same taste then refining.

[@BacktheBlue60]

I really enjoyed this video. You tinkered with the quantities of ingredients until you created the perfect version. Well done, rik 👌🩷🩷🩷

[@BackyardChef]

Thank you. Appreciated. Best, Rik

[@budders1258]

There is a hot dog spot just north of Charleston, South Carolina in Mt. Plesant called Jack's Cosmic Dogs. Alton Brown from the Food Network says it is his favorite place to eat. Anyway, they make the best homemade sweet potato mustard that you have ever had. I would say try to substitute some sweet potato for the xanthium gum, flour and some of the sugar, but the ingredients for Jack's sweet potato mustard is quite different, as you can see below. 1/2 cup apple cider vinegar ▢1/3 cup yellow mustard seeds ▢1 bay leaf ▢1 cinnamon stick ▢1 cup water ▢2/3 cup sweet potato puree ▢1 tablespoon sorghum syrup or light molasses ▢1 tablespoon bourbon ▢1/4 cup packed brown sugar ▢2 tablespoons ground mustard ▢1/2 teaspoon sweet paprika ▢1/2 teaspoon kosher salt ▢pinch of allspice ▢pinch of cayenne

[@BackyardChef]

That wouldn't be a copy of the jar - would it. The Colman's ingredients are as used. Thank You. Best, Rik