Homemade Mustard from Scratch (3 Ways)

Homemade Mustard is where it’s at. Today we’re going to transform the humble, ancient mustard seed into 3 completely different styles of mustard - French style “Dijon”, English and even a mustard made with beer. Cook awn. 🤘🏻 Adam
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English Style Mustard…
1/2 cup Mustard Powder (Colman’s Brand) *loosely packed
2 tbsp Apple Cider Vinegar
1 1/2 tbsp Water
1 1/2 tbsp Sugar
1/2 tsp Salt
French “Dijon” Mustard…
3/4 cup Brown Mustard Seed
1/4 cup Dry White Wine
2 tbsp White Wine Vinegar
1-3 tbsp Water
2 tsp Salt
2 tsp Sugar
Beer Mustard…
1/4 cup Yellow Mustard Seed
1/2 cup Brown Mustard Seed
1/2 cup Apple Cider Vinegar
1 cup Beer, divided
5 tbsp Brown Sugar
1 tsp Salt
*Use sugar (sweetness) to cut the mustards bitterness and acid (wine, vinegar) to temper the heat.
**I usually make sure to let all mustards sit in the fridge for a day or two to mellow out before using.
***Salt and sugar measurements are starting points and recommendations. Be sure to adjust seasoning to taste.
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[@georgialandau6870]

Made the beer mustard. My family swore it had horseradish in it. Found out they’re in the same botanical group. (The seeds and horseradish, not my family)

[@safiremorningstar]

Oh, and here I thought you were an alien from another planet lol😊

[@PolishGentleman1]

That fact u had to specify

[@michaelbauers8800]

Loved the clarification!

[@MaxtheMeatGuy]

Great to watch as always!

[@Jackd-rp3zw]

Hi max Big fan

[@paripandey108]

I don't like meat😡

[@sleepy4205]

@@paripandey108 go cry about it vegan 🤡🤡🤡

[@Oftrx]

Yo

[@Mr.Moon95]

What a rabbit that got me to this discovery KZbin is crazy as if they trying to tell me something.🤔

[@Kara_Kay_Eschel]

Instructions unclear, made ketchup.

[@_TheRealGod]

This is for age over five.

[@matnovak]

For something that has potential to be such a flex, making homemade English mustard is stupidly easy

[@MrFurious176]

I love it when mustard sets your sinus on fire!

[@mr.bonesbbq3288]

Thanks fer sharin this, Amigo! Always learnin me new things, an I been cookin bout 55 years. I enjoyed yer style of presentation...clear, concise, an humorous, as well! Be safe an well, brother

[@johnkirton833]

English Mustard - Colman's Powder mixed 50/50 by weight with cold water only, 10 mins. and it's ready, every second after that and it starts to deteriorate so we only make just enough for a sandwich or meal then throw it away. Never store it longer.

[@Shardulee]

Made english mustard as per your instructions, turned out lovely, just replaced a bit of water by cooking oil, my Brit husband loved the taste ❤️❤️❤️

[@BenWijngaarden]

Super helpful, incredibly full of concise info and easy to adapt into nearly anything!!

[@thatinsomniacat3am150]

now i have the urge to get my hands on some mustard seeds

[@meljudd9286]

Enjoyed learning about mustards with you. As one of my daughters favorite condiments she was very attentive. Now to try our hand at making some mustard. Thanks for sharing the info ☺️

[@ParisTNT]

Love your channel, Adam ♥️

[@joeb4142]

I made the beer mustard and it turned out great! Thanks 😊

[@ameyesandears]

I finally remembered to go look up a mustard recipe since my first go ahead and just make it attempts didnt seem to turn out ideal. It took a few months to remember to look but when i did i found your video first. i was touched as i began to watch to see your jars and labels look so much like mine, same as the logic i could buy some by why when i could make it. Cheers. Thnx for recipes.

[@morethanill]

Amazing. I’m going to try all 3! Also, your kitchen is adorbs

[@chrischris5510]

nice video, my favorite mustard so far is the honey/horse radish they include with the smoked salmon from Norway. My mustard taste buds have been dulled to horse radish by living in California all my life and eating a ton of Sushi.

[@24kRobot]

Way cool! I love mustard. All kinds, but I’ve never had beer mustard! Its literally made with beer! I have to give a go with a beer braut! Thanks so much for sharing.

[@RasheedKhan-he6xx]

So just a heads up - if you're going to be manually grinding and then straining there is a LOT of elbow grease involved. He does say so in the clip but this neat little 6 min video may mislead you nonetheless. Mine took about an hour and my arms and hands were sore. Also the loss in volume after straining is significant - about two thirds. End result is delicious though. Mine was a shade bitter but probably has to do with the specific mustard seeds I bought. Yes sugar cuts bitterness but there's a limit to how much sugar you can put before you ruin the taste.

[@Faladaena]

Yeah but, nobody wants to watch seeds being ground for an hour.

[@mimosveta]

@@Faladaena well, that's true 😂😂😂

[@NoYouTubeBrittany]

WOW! This was so fun to watch!

[@AdamWitt]

WELCOME BRITTANY!

[@feedingthemultitude]

Just made the English Style Mustard. It was great. Love the flavor and heat. Yummm

[@littlegirl-lc8lh]

Looks delicious!!!!!!! Thank you very much War Lord!!!!!!!!

[@dcflow7859]

Wow!! Thank you so much!! These are so good!

[@garysalazardelacruz993]

You can change the spice level depending on the temp of you soaking liquid. Cold = Spicier, Warm = Milder

[@clauteletuby]

wow thx

[@TechnologistLive]

Or the whey from strained homemade yogurt which will do something magical through fermentation .. and when done don't refrigerate at all . .

[@TheGeenat]

Great to know. I’ll put the soaking seeds in the fridge. I like my mustard to kick ass.

[@nickollasinoue8588]

Finaly i found a original dijon mustard recipe 🙏 thanks brother! 👊

[@nothere_cora]

French here, since I can just go to my local convenience store and get a Dijon mustard i never thought of making it myself but it does look fun to try! Also letting the seeds in the Dijon mustard is popular and actually my favorite one hahah

[@ChristianMercadoAcevedo]

Dude. This is an amazing video. Thanks!

[@williammcduff6531]

Thanks for the video. I've already made the grainy mustard minus the beer and fermented it. I'll probably try the beer one you made.

[@yehonathan]

I never saw something about mustard sauces. Nice channel man, keep going on this curious things about kitchen

[@Augustus_Imperator]

The perfect inspiration I was looking for to merge beer and home made mustard

[@clairewright8153]

Thanks for this video, I think my husband will love the beer whole grain mustard best of all.

[@Bagatel_de_Lux]

Loved this! Thanks!

[@wizardscrollstudio]

Let's make homemade mustard. Proceeds to jump and clean his shoes above the table.

[@MrYarabandi]

Oh man your channel deserves so much more subscribers. Hope you will be understood soon Thanks for the awesome videos and recipes.

[@castironchaos]

I have been enjoying "wimpy" store-bought yellow for my entire life, and it is by far my preferred mustard; yet, I'd never had the idea of simply making my own yellow mustard. Thank you for the inspiration, this is definitely on the short list. Also, you may want to look up South Carolina mustard barbecue sauce -- that is definitely something to be tried and experienced.

[@robertburwise5938]

You prefer Wimpy mustard....????? No!

[@mattc825]

@@robertburwise5938 Exactly. That's sad!!

[@Damselfly54315]

guess the wimpy mustard is why a lot of ppl don't like mustard, lol

[@rosaria1056]

Thank you for the video!!!

[@sukirtigupta9059]

Well thanks for simplifying, i wanted to try making dijon but it seemed very complex , not now, lol. :3

[@colbo1001]

really enjoyed your video, man. I was just curious how mustard is made and came across your channel. Subscribed.

[@someperson7]

Made my mouth water just looking at it

[@lifemorals95]

English mustard has my heart too breh its so nice.

[@fullakuro4501]

nerding out over mustard

[@ArunRaoINDIA]

very cool. great style too btw

[@Noahidebc]

Thank you so much for this great tutorial. Do you happen to have a honey mustard recipe??

[@champagnjethersiahdduvenag6078]

Thank you for this video.

[@jess4337]

fav mustard music

[@haou132]

Excellent !!! Merci and blessings +++!!!

[@ailblentyn]

I do like all kinds of mustard, but I have to say my fave is just powdered mustard and water. No acids, salt, or anything to detract from the heat and volatiles.

[@danalaniz7314]

Great video! Thanks.

[@pay9011]

Very interesting info. My family used to serve English mustard with ham. I remember they always used Coleman's but it's so expensive now that I buy off brand s.

[@chucky2316]

Nothing beats Colman's

[@tomcroydonfrommtthomas4719]

Choosing the English variety highlights that this man really does love his mustard.

[@kajalhinduja6972]

Great work!

[@lonilyttle8697]

This video is indulgent with the mustard.

[@Fatmanstan606]

English and German are all time faves 💯

[@valroze1647]

Have you considered using a molcajete instead of the typical mortar and pestle? The lava rock is way more course and would grind that mustard seed up with less work.

[@js6729]

You should try hand grinding beer mustard (stone ground has a more distinct almost smokey flavor) I know it's a pain in the a$$ but in my experience it makes a difference. Also I noticed you're using Founders beer, that's one of my favorite breweries lol

[@AdamWitt]

Dude Founder's is the best. The Molcajete is made of stone so maybe that's close? Not sure how they do it otherwise, just a large granite grinder maybe?

[@lucasmichael2331]

Thank you!

[@209lapko]

Brilliant ✨

[@michalversluis8676]

Awesome video! For Non english viewers it helps when ingridients showed are mentioned at the same time. I would love to have the text of the ingriedent pop up on the screen when its hard to spell it from pronunciation. Thanks for all the tips i felt i owe smth.

[@Hectik17]

if I add more sugar to the dejon mustard would that make it sweeter or wreck it. someone in the comments said warmer water will make a less milder mustard but will the sugar make a sweeter one?

[@kentriplett373]

Great video

[@kleakatrah206]

Yummmm!!! Today, August 22 is national mustard day!! LOL!! Seriously!! Saw it on Fox News! Someone made mustard donuts. Funny thing is that I made mustard for the first time the day before yesterday, but only found out it is N Mustard day today! I made mine with sesame seeds like a tahini mustard. I used Mirin Vinegar which is sweet. I also used garlic, & other spices . Then I made mustard hummus. Oh man!!! So good!!😋

[@Maya-yp2ey]

Hi there Adam for making Dijon can I just use ordinary vinegar instead for dry white wine and white wine vinegar? Thanks a lot 😃

[@TheGeenat]

That’s what I’ve used In the past.

[@nadinesoussi7352]

This video should win a million dollars from KZbin, you are simply the best thank you .

[@aberd1144]

Great video!

[@brianfromtheambar7944]

Thanks. And nice invokation of J.W.

[@daveSoupy]

This that Grey Poupon, that Evian, that TED Talk, ayy!

[@channelname5820]

1:58 English mustard Thanks for the recipe 🙂

[@gladysobrien1055]

Fact…I hate the fishy taste of salmon. I hate the bland flavour of mayo‼ So, after not eating salmon for 25 years…I decided to try Dijon mustard instead of mayo in a can of wild caught Pacific Pink Salmon…🦈together with celery salt, sliced green onion and chopped tomato 🍅and cucumber🥒‼Delicious! Only one problem…I find myself running out of Dijon‼Thanks‼ Now, I can make my own‼Fantastic‼Wonderful‼ Gladys🇨🇦Toronto🇨🇦Canada🇨🇦

[@patrickbaker8784]

Damn. Goals. Will do

[@ameshtambe]

can you suggest a substitute for white wine, its not readily available to me, great explanation though :)

[@Theflyesttruckerukno]

Brilliant! Wish i was tastin wit u, haa!

[@innerview6298]

Can I use xulitol for sweetness and for vinegar? Lemon, lime?

[@SilverMist0121]

Yh also sugar and vinegar combined adds pickling flavour

[@nancyhjort5348]

You are funny...in a good way. I can't sleep so I'm starting the beer mustard at 0100...before the beer becomes tempting.

[@ray7419]

Of all 3 of these, I kinda prefer the strong English mustard. It definitely has a more pure a lot more pure mustard flavor.

[@maheshkhole]

Love Adam

[@markbrower497]

For dijon mustard, couldn’t you add the salt at the beginning of the mashing of the seeds, and the grit of the salt would help break down the seeds faster?

[@heidifromoz215]

Ok, unless I missed something, how much white wine is used in the Dijon mustard? And when you say two tablespoons of salt and sugar, is that two of each or just one?

[@elmonte5lim]

Something about English, powdered mustard: It's meant to be made and used fresh, as in 'zingy'. Leaving it in the fridge - essentially - neuters it, as you know. As is said in France: "La moutarde me monte dans le nez." - Google it, if your French isn't up to snuff - (We're not quite close enough to throw rocks at them, but they're not entirely useless)

[@jarrodyuki7081]

i love it.................

[@Rethaxian]

Earned an immediate sub.

[@AdamWitt]

Welcome homie.

[@sab6714]

Hello by what can we replace the white wine in the “dijon” recipe ?

[@seamustabor6172]

Coleman's Mustard, Norwich's finest

[@strudders2112]

Not made there anymore, closed its doors after 160 years and moved production to Honingham down the road... :(

[@seamustabor6172]

@@strudders2112 less than 10 miles from the city centre? Norfolk's finest then!

[@lexieluthor310]

How long does it keep in the fridge?

[@FMPMR]

Where do I sign!?!? 🎉 one ticket to yum town please!!! 😊

[@shirasezan]

hi thanks would it work if i use the apple cider but don't add the beer ?

[@kieranjanczur8069]

Great Video.

[@thefartstarver35]

I wanna try making the English one...haven't had that stuff in years.

[@slerickson01]

I’m in Asia where yellow and black mustard seed is the thing. Will substituting black for brown come out close to the results you get with the brown?

[@chefkamoonig2485]

Looking at the English Mustard here separate from whats in the store, has to be a ton of dyes and additives in it. Never thought about it🤔

[@nguyenling4478]

What will happen when I use a blender or food processor making the dijon mustard?

[@mattc825]

Those look superb. Wicked ale mustard is what I'd like. Hey! What happened to Pete's Wicked Ale??

[@jenniferrescott1149]

Great vid

[@juliaharbeck774]

It only looks like you have 4 tbsp of brown sugar, it is 4 or 5?

[@ucumari]

Would this work out to be cheaper or more expensive than just buying it?

[@ericsolomon3503]

Hey, so I'm making the beer mustard and all the liquid (1/2 cup apple cider vinegar, 1/2 cup beer) was absorbed by the seeds leaving no remaining soaking liquid to pour into the blender with the seeds. My plan now is to just add more beer (can never go wrong with more beer) as needed to bring the mustard to the right consistency at the end, but do you have any idea why my experience was so different than yours? I have not ruled out lameness on my part.

[@TechnologistLive]

0:59 says Brown mustard stronger and more pungent. Then makes all yellow and says it's spiciest ... Dude, you're a politician at heart.

[@TechnologistLive]

6:02 ...

[@laurocarmelotesii5657]

first time watching this guy. I love how he talks to his viewers, definitely gonna sub. btw how long would the mustards go before they go bad?

[@AdamWitt]

What up dude. Ty and welcome! Honestly, they'll last for a while, at least a couple months. Use your nose and toss em if they seem funky.

[@joshuawaldron-doyle7861]

Where did you get your pestle and mortar from?

[@irenecassaro7397]

Great video. How long will this fresh mustard last in refrigerator?

[@ienfrg]

Mustard seeds have natural “antimicrobial“ properties. + The added salt and especially vinegar, doesn't leave much room for bacteria growth either. Just keep it sealed in the fridge after opening and it should last years. It will go bland however, but at least a month before that happens. I don't make mustard to keep as a condiment for basic food, the store bought works great for that. I make it for special occasions like Christmas, a time where I eat a lot of food that goes well with mustard. So by the time the holidays are done, the mustard is gone 🤭

[@detectiveben1096]

I love how you just nonchalantly dips your finger to taste or test the temp. I do that in front of my asian parents there'll be flying hangers

[@Megatron995]

You can do a world of gross stuff when you're the only one eating it!