Do you ever make mustard from ground mustard?

[blaze]

I know I discovered years ago that I could make some yummy, very hot mustard by adding just a little bit of water to ground mustard. Perfect when you have egg rolls delivered and the delivery doesn't include said yummy hot mustard.

What I didn't know is that you can temper the heat level with a bit of vinegar.

Here's more info and some recipes for different mustards:

https://www.allrecipes.com/article/what-is-prepared-mustard/?did=576010-20201102&utm_campaign=alrcom-whats-cooking_newsletter&utm_source=allrecipes.com&utm_medium=email&utm_content=110220&cid=576010&mid=43961386329

[The Magistrate]

1. Learnt To Do That As a Mere Sprat, Sir

Tricky to make small amounts, hard not to add too much water.

That is a fun link.

[kirkuchiyo]

2. Colmans Mustard

is the only way to fly... Mmmm spicy mustard. Now I want a coney dog...

[LuvNewcastle]

3. No, but now I will!

Thanks for the idea. I have a hard time finding hot mustard around here, so it's nice to know I can make my own.

[niyad]

4. Do you ever put a sprinkle of ground mustard in your mashed potatoes? Yummmm. Ground

horseradish works, too. And both work well in potato soup.

[Retrograde]

5. I do, regularly

Just last Friday to go along with some Trader Joe's dim sum. (I really miss going out for dim sum with friends. Maybe someday...)

It tends to get hotter the longer it stands: I control the temperature by adding either a few drops more water, rice vinegar, or sometimes soy sauce.

[Galileo126]

6. Love Colmans for everyday things, but for heat...

I use S&B hot oriental mustard powder. Great for eggrolls!

https://www.sbfoods-worldwide.com/products/search/031.html

-g

[soothsayer]

7. Definitely, and Coleman's from gigantic cans you can get online.

Best thing around for Chinese mustard!

[soothsayer]

8. Friends attempted to make mustard for Xmas presents by grinding mustard seeds

In the blender. They discovered.... mustard gas!

Don’t try that at home.

[blaze]

10. Oh my!!!

I wouldn't have thought of that!

[soothsayer]

11. It's honestly where I thought your thread was going ha

[Retrograde]

12. I did the same with horseradish

If you're going to make a big bunch of grated horseradish in your food processor, do it in a very well ventilated area - preferably outside.

Mustard and horseradish are in the same botanical family, the brassicas, which contain a lot of sulfur compounds.

[SeattleVet]

9. Penzeys has an excellent hot mustard powder also...

We make it with vinegar to give it the extra 'kick'. The heat builds over a little time, so be sure to let it develop for at least 10-15 minutes after mixing.

Once you've used these (Penzeys, Colemans, etc.) it's hard to go back to anything pre-made.

(They used to call it "Hot Chinese Mustard" but had to change it to "Canadian" since that was their source.)

https://www.penzeys.com/online-catalog/mustard-powder-hot/c-24/p-1052/pd-s