Homemade Mustard from Scratch (3 Ways)

[@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!

[@joeb4142]

LOL 😄

[@asseater1382]

My family is in the same botanical group

[@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.🤔

[@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!

[@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 ❤️❤️❤️

[@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

[@thatinsomniacat3am150]

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

[@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.

[@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 ☺️

[@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 😂😂😂

[@ParisTNT]

Love your channel, Adam ♥️

[@joeb4142]

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

[@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

[@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.

[@morethanill]

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

[@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

[@anitabaker2564]

Thanks for the recipes. Going to make the English mustard first

[@NoYouTubeBrittany]

WOW! This was so fun to watch!

[@AdamWitt]

WELCOME BRITTANY!

[@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.

[@BenWijngaarden]

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

[@Kara_Kay_Eschel]

Instructions unclear, made ketchup.

[@_TheRealGod]

This is for age over five.

[@andrewmogg591]

My gran always made up Colman's English mustard on a Sunday, served alongside equally fiery horseradish. And like clockwork she always said when mustard was left on the plate: "Colman's profits don't come from the mustard people eat, but what they wash down the drain".

[@handled-g3u]

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.

[@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)

[@nickollasinoue8588]

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

[@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?

[@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.

[@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.

[@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.

[@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.

[@lonilyttle8697]

This video is indulgent with the mustard.

[@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!

[@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.

[@sukirtigupta9059]

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

[@tomcroydonfrommtthomas4719]

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

[@BradThiele-wd2wo]

Thanks for sharing these recipes Adam. you've inspired me to make the beer one with my Dad's favourite Australian beer: XXXX (fourex)

[@wizardscrollstudio]

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

[@Fatmanstan606]

English and German are all time faves 💯

[@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

[@littlegirl-lc8lh]

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

[@feedingthemultitude]

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

[@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 ...

[@yehonathan]

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

[@fullakuro4501]

nerding out over mustard

[@someperson7]

Made my mouth water just looking at it

[@SilverMist0121]

Yh also sugar and vinegar combined adds pickling flavour

[@clairewright8153]

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

[@davidbrownjr.6487]

Excellent video!

[@nadinesoussi7352]

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

[@poeticyy]

The only thing missing from Joshua Weissman's schtick is the b-roll.

[@ChristianMercadoAcevedo]

Dude. This is an amazing video. Thanks!

[@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🇨🇦

[@lifemorals95]

English mustard has my heart too breh its so nice.

[@jess4337]

fav mustard music

[@daveSoupy]

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

[@Augustus_Imperator]

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

[@24-Card]

I always understood that water causes the heat to increase (over time), and vinegar stops and stabilizes the heat at level.

[@colbo1001]

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

[@MrYarabandi]

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

[@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!!😋

[@dcflow7859]

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

[@rosaria1056]

Thank you for the video!!!

[@channelname5820]

1:58 English mustard Thanks for the recipe 🙂

[@Rethaxian]

Earned an immediate sub.

[@AdamWitt]

Welcome homie.

[@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.

[@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.

[@danalaniz7314]

Great video! Thanks.

[@Noahidebc]

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

[@champagnjethersiahdduvenag6078]

Thank you for this video.

[@Bagatel_de_Lux]

Loved this! Thanks!

[@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.

[@haou132]

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

[@patrickbaker8784]

Damn. Goals. Will do

[@ArunRaoINDIA]

very cool. great style too btw

[@FMPMR]

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

[@rickross5421]

Well I am French and I think the dose of Dijon mustard you put on that piece of suasage was really spicy. In france we have 3 kinds of dijon mustard : Forte, mi-forte and douce wich translates to Strong, half-strong and mild. I think you create mild to half-strong because Strong dijon mustard is really spicy in the nose (a table spoon makes you cry, it is not spicy like chili spice)

[@TheGeenat]

Yeah I think it’s like horse radish spicy.

[@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!

[@MP444MP]

My french ass definitely rather have the french one. We have the fine one and the one with the smashed grains (vintage style, that is stronger), and other types but I'm not so into too many different flavors in one bottle. I'm basic. I mostly like it on hotdogs, to make sauce for salad with oil and lemon or vinegar, i may look weird but instead of wasabi i like to put mustard on maki sometimes, it's good with steak too. I buy the yellow mustard for American and English recipes, for the sauce of some burger or beagle (i forgot how you are supposed to write it, the bun with a hole, cope with me).

[@brianfromtheambar7944]

Thanks. And nice invokation of J.W.

[@mattc825]

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

[@kentriplett373]

Great video

[@jaybourbonnais4145]

The English mustard is probably the best to make mayo with, right?

[@Kish34630]

Surely the Dijon mustard doesn’t need to be sieved ?? That’s how I’ve always bought it .

[@maheshkhole]

Love Adam

[@stumccabe]

I never buy ready made English mustard - I use Colman's mustard powder - it's the real unadulterated deal and is powerful and delicious.

[@mutantryeff]

Just needed a good fermented mustard.

[@lucasmichael2331]

Thank you!

[@kajalhinduja6972]

Great work!

[@foxhazhax4845]

My favorite mustard bashing song is Third Eye by TOOL. Nearly 14 minutes so it is also my mustard bashing timer.

[@jarrodyuki7081]

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

[@209lapko]

Brilliant ✨

[@suzyqakers2418]

Noce. Now which one tastes closest to German mustard (senf). My favorite from the schnell embiss stands back in the 80’s with an awesome rinds wurst or bratwurst

[@thefartstarver35]

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

[@oguzsamsa2628]

colman' is the king of mustards. bet you didnt taste like somethin like that. its something else, belive me. it tickles your nose, sinuses an whole upper respiratory tract with a heavinly way. go with colmans if you are an adventurer :)

[@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.

[@aberd1144]

Great video!

[@ilChama]

Why this video has very low views ? It's great! I made them and it was amazing.

[@AdamWitt]

Just seeing this, my bad. Awesome to hear that!

[@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🤔

[@lexieluthor310]

How long does it keep in the fridge?

[@mamtaswajeetrai6339]

They are known by various names, as SIL Batta in North India, Patan in Maharashtra, Shil Nora in Bengal, Ammi Kal in South India… as India is a diverse country. I want to help you as you were struggling to grind in motar pestle.. 🙏🙏