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I use this on brats and some other stuff.

2 tablespoons stone ground mustard 1 tablespoon frenchs yellow mustard 2 teaspoons whole milk greek yogurt 1/8 teaspoon turmeric 1/2 teaspoon garlic powder 1/2 teaspoon ground red pepper 1 teaspoon cayenne pepper 1/4 teaspoon onion powder salt to taste

mix completely and use for dipping

I use this on brats and some other stuff. 2 tablespoons stone ground mustard 1 tablespoon frenchs yellow mustard 2 teaspoons whole milk greek yogurt 1/8 teaspoon turmeric 1/2 teaspoon garlic powder 1/2 teaspoon ground red pepper 1 teaspoon cayenne pepper 1/4 teaspoon onion powder salt to taste mix completely and use for dipping

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[–] • 1 pt

You make your own mustard?

[–] • 0 pt (edited )

Yaaaa!

Blend a 50/50 mix of yellow and black seeds. Pour cold water on them and mix well. Wait 15 minutes. Now continue with your favorite mustard recipe. You now have spicy hot mustard which tastes like horse radish was added to it too. Wonderful.

Try whole grain mustard. Use favorite recipe. Place a large dollop on top of a thick cut pork chop. Have a bit of mustard with each bite. It's like eating mustard caviar with your pork chop. They pop like mustard berries. A mildly spicy dark beer mustard works awesome here. But again, use your favorite.

[–] • 1 pt

Damn sounds interesting. Wait isn't vinegar normally in mustard? It's just seeds and water? Are you going to make me go to the fridge and refer to the authoritative yellow French's bottle?

[–] • 0 pt

Technically mustard is mustard and water. But vinegar and salt provides a shelf stable and safe product. Mustard by itself is antimicrobial and antiviral. The combination means you easily get 6-12 months in the fridge.

To be clear, I did not mean to imply don't use vinegar. That's why I said, "Now continue with your favorite mustard recipe." I personally prefer apple cider vinegar with mother and let the mustard sit for at least 8-12 hours to ferment. Others prefer 2-5 days.

For chemistry reasons I don't understand, mixing with cold water activates the spiciness of the mustard seed (especially the black; yellow mild and black is spicy). The longer you wait to mix with vinegar the spicier it becomes, up to around 15-20 minutes. The addition of vinegar halts the chemical reaction and locks in that spice level.