I totally agree it really can be added into just about anything :)

Tbf, this is cuz dijon mustard is traditionally made with wine or else with wine vinegars.

Thank you for sharing watching from New York ❤

Yes. Also the yellow seeds are milder than the black.

I found some on Amazon that are similar to what I'm using and if you decide to get them it will help my channel out :) amzn.to/3owpYf2

I haven't seen a recipe that uses oil, but perhaps the liquid you've seen is a separation of the vinegar? it's hard to say, but in this recipe no oil is needed :)

Mustard seeds contain oil. Mustard oil is pretty common in South Asia for cooking and other purposes.

"The main ingredients of the modern condiment are brown mustard seeds (Brassica juncea) and white wine, or a mix of wine vinegar, water and salt designed to imitate the original verjuice." So, one cud call this akin to the latter amount, which works as cider is merely an apple wine and cider vinegar therefore an apple wine vinegar. However, i believe OP was bein fast and loose with terms and here and just makin a partially brown mustard seed based mustard and not tryin to mimic the specific attributes of a regionally specific mustard that is often not made per its regions specifications the further one gets from said region

Nope that's gonna make the blade rusty.

@@gvdjnhbkgrcdjj1347 While that wud normally be true, if one has a blender similar to the one used by the vid creator; then they can do it all in the blender bcuz the blade does not sit in the food when not in use. Thats the side benefit of the placement of the blade as part of a lid on those magic bullet products and similar.

So its rly you play it by eye and you can adjust it at any pt. All you want to do is keep the liquid content relstively high so its not necessarily free flowin but nearly to that. This will vary based on elevation, temperature, humidity, seeds, and likely other factors too. So no one can just say "youll need more liquid at X pt". So, what you do is you initially check after mixin it all if it has enuf liquid still; then you cover and wait 6-8 hrs and see if it looks like it needs more liquid. After that you wait for up to 24-48 hrs and it shud be at the pt where all the liquid that can be absorbed is absorbed and if you want to blend it (which i rec you do), then you blend it, addin more liquid if it gets too thick from blendin. Notably you can skip blendin and merely handmix the mustard after that first couple days and let it sit covered in the fridge for about a week longer and it will have fully thickened as much as it can do on its own. At that pt, give it one final mix and add more liquid if desired; if too liquidy... Make more mustard to cut into it i guess heh, not rly much of a solution for too liquidy except to blend it so it can properly emulsify.

Sir what is the difference of ground mustard. The third ingredients. Did not follow. Do I put ground mustard besides yellow and black mustard seeds.

you could eat it right away but additional days will let the flavours blend even more :)

I don't see why not, though I'm not familiar with using those so you may need to use more or less if they're very strong flavoured. Also you might need slightly less vinegar if the paste will add a bit of liquid

@@TheCookingCanuck Even if the paste doesnt have liquid; may still need to add less liquid bcuz you have less dried powder absorbin the liquid. May be negligible tho, but shud still be aware of so as to not make it too liquidy

Yes, you can rly use any vinegar you want or even rly any other acid and youll get the same results. You can even use wine straight tho may want to add a splash of vinegar or citrus based juice to give some of the more sour notes one expects if usin wine as the main liquid

Change the ratio to 4 tbsp yellow and 2 brown. Black is the most spicy

In addition to usin more yellow and less brown, you can use less seeds and more vinegar and youll get mustards closer to yellow mustard (but like not as bland and vinegary as long as you keep some amount of brown and gellow seeds still and not just use like 80% vinegar).

"The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown" Yes to lemon juice or even water; i recommend lemon juice over water myself bcuz the acidity of mustard wont be there otherwise, and that acidity helps to overcome some bitter notes of the seeds; tho the bitter flavours can be enjoyable to some and can be overcome with other ingredients too

Maybe a wee bit of sugar to take the bitterness away. Watched another vid where it was made without cooking and it was added to taste.

@@pureoaknut Thanks, will try!!!

@@paullenton8351 also I read on another video that the earlier you stop the process of the chemical reaction of the seeds, with the hotter water or vinegar, the more mild your mustard would be. The seeds may have to be broken first.

Im prty sure the cookin of the mustard or its seed is to remove bitter notes and mellow out the flavours; tho they may also be tryin to add some smokeyness to it

Give it a try, though it will adjust the flavor profile. I do think trying new things and adjusting recipes is what makes cooking really fun and exciting 😊. Let me know how it turns out

It is preserved through the vinegar though I can't say exactly how long it would last. I have mine last me a few months in the fridge at the most with no signs of spoilage before I used it all.

Honestly the fact its almost entirely vinegar by weight means that it will probs last yrs if you want to chance it; tho i doubt youd ever have it last a whole yr unused. "Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown from oxidation. Mixing in a small amount of wine or vinegar may improve dried-out mustard. Some types of prepared mustard stored for a long time may separate, which can be corrected by stirring or shaking. If stored unrefrigerated for a long time, mustard can acquire a bitter taste" So yea, unless you screw somethin up while makin it and contaminate it from the start; mustard can and will last as long as you need it to. It just may not be as tasty after a yr or more bcuz the flavours will begin to break down and discolouration occur with such long time. Tho its still edible, just less appetisin then

What did you expect? Is he supposed to hand pick it? Ridiculous comment

@@2mnxffrddfghjbbvcdfh6644bcddcv use ur brain, making homemade should maybe include little bit more effort like grinding mustard seeds maybe ?

The high vinegar content rly helps to cut the bitter notes and some folks like a slight bitterness nonetheless. But yes, like most condiments; it will only get better with age as the flavours simply have time to enhance and cover up pungent and bitter and earthy notes that are generally undesirable in high amounts

So, when you taste it fresh the flavours may be harsher and more pronounced but not in desireable ways; condiments almost always improve in flavour after just a few days in the fridge, and will often keep aging and improvin in flavour for as long as they can stay preserved from any contamination changin things

Great suggestion thanks :)

no real reason, just wanted to have the food the main focus