On Mon, 8 Feb 2021 11:06:51 -0800 (PST), dsi1 wrote:

> On Monday, February 8, 2021 at 8:43:02 AM UTC-10, Daniel wrote:
>> My journey with mustard is rather dull and uneventful. My earliest
>> memories of Grey Poupon dijon ads on tv convinced me that it would be my
>> favorite mustard. A few years ago I realized that I hate that wretched
>> stuff and hugely prefer basic normal yellow mustard on my sandwiches and
>> tuna salads.
>>
>> About a year ago I watched an episode of Jacques Pepin's Fast Food My
>> Way where he crafted his own mustard with a spice grinder, oil, and
>> other stuff.
>>
>> Recently, inspired by that episode, I looked online for a homemade
>> yellow mustard mixture.
>>
>> https://www.thespruceeats.com/mild-y...recipe-1327630
>>
>> I haven't tried it yet because I have only a small jar of mustard seeds
>> and haven't found a local store selling larger jars. Once I find some,
>> I'll likely give that recipe a whirl. Anyone have experience with making
>> their own mustard? Something I should avoid? I prefer a mild mustard but
>> I've been known to enjoy deli style stone ground mustards, as they call
>> it.
>>
>> --
>> Daniel
>> Visit me at: gopher://gcpp.world
> Use Colman's mustard powder.

That stuff is HOT!

On Monday, February 8, 2021 at 10:30:14 AM UTC-10, Graham wrote:
> On Mon, 8 Feb 2021 11:06:51 -0800 (PST), dsi1 wrote:
>
> > On Monday, February 8, 2021 at 8:43:02 AM UTC-10, Daniel wrote:
> >> My journey with mustard is rather dull and uneventful. My earliest
> >> memories of Grey Poupon dijon ads on tv convinced me that it would be my
> >> favorite mustard. A few years ago I realized that I hate that wretched
> >> stuff and hugely prefer basic normal yellow mustard on my sandwiches and
> >> tuna salads.
> >>
> >> About a year ago I watched an episode of Jacques Pepin's Fast Food My
> >> Way where he crafted his own mustard with a spice grinder, oil, and
> >> other stuff.
> >>
> >> Recently, inspired by that episode, I looked online for a homemade
> >> yellow mustard mixture.
> >>
> >> https://www.thespruceeats.com/mild-y...recipe-1327630
> >>
> >> I haven't tried it yet because I have only a small jar of mustard seeds
> >> and haven't found a local store selling larger jars. Once I find some,
> >> I'll likely give that recipe a whirl. Anyone have experience with making
> >> their own mustard? Something I should avoid? I prefer a mild mustard but
> >> I've been known to enjoy deli style stone ground mustards, as they call
> >> it.
> >>
> >> --
> >> Daniel
> >> Visit me at: gopher://gcpp.world
> > Use Colman's mustard powder.
> That stuff is HOT!
I used to mix up the Colman's mustard when I was a kid. We used to mix it with shoyu and eat sashimi with it. My dad said to mix it up and turn the cup upside down to let it develop it's strength. That's some kind of Chinese practice. My guess is that plain old yellow mustard is made of the same stuff. Combining it with other ingredients and letting some volatile components flash off tames it down. Yellow mustard is actually a mustard sauce.

dsi1 > writes:
>> > Use Colman's mustard powder.
>> That stuff is HOT!

/snip

> mustard is actually a mustard sauce.

I had a feeling since it's an emulsion.
--
Daniel
Visit me at: gopher://gcpp.world

On Monday, February 8, 2021 at 9:53:36 PM UTC-10, Daniel wrote:
> dsi1 > writes:
> >> > Use Colman's mustard powder.
> >> That stuff is HOT!
> /snip
> > mustard is actually a mustard sauce.
> I had a feeling since it's an emulsion.
> --
> Daniel
> Visit me at: gopher://gcpp.world

An emulsion is typically a mixture of components that do not mix together easily Mayo is an emulsion of oil and water and needs a good amount of mechanical action to combine into a colloid. The recipe in the link are all pretty much water soluble. I guess is that yellow mustard is more like a gel than an emulsion. OTOH, I could be wrong.

On 2021 Feb 9, , dsi1 wrote
(in >):

> An emulsion is typically a mixture of components that do not mix together
> easily Mayo is an emulsion of oil and water and needs a good amount of
> mechanical action to combine into a colloid. The recipe in the link are all
> pretty much water soluble. I guess is that yellow mustard is more like a gel
> than an emulsion. OTOH, I could be wrong.

Many years ago, and in a different life, our company made an aerosol product
called EURoeThe TanneryEUR in 5000 gallon batches. We then put it in
aerosol cans along with propellant. The product was thick and creamy in the
vat.
Our compounder notified me that the mix was thin and watery, and it was. I
told him to turn off the agitator. We waited a couple of days for the oil and
water to separate and turned the agitator on again. The product became thick
and creamy. Thank God!
Luckily, the batch transitioned from an oil in water emulsion to a water in
oil emulsion. It was like magic and saved our company a lot of money and
product.

On Tuesday, February 9, 2021 at 7:48:10 PM UTC-10, Leo wrote:
> On 2021 Feb 9, , dsi1 wrote
> (in >):
> > An emulsion is typically a mixture of components that do not mix together
> > easily Mayo is an emulsion of oil and water and needs a good amount of
> > mechanical action to combine into a colloid. The recipe in the link are all
> > pretty much water soluble. I guess is that yellow mustard is more like a gel
> > than an emulsion. OTOH, I could be wrong.
> Many years ago, and in a different life, our company made an aerosol product
> called âEURoeThe TanneryâEUR in 5000 gallon batches. We then put it in
> aerosol cans along with propellant. The product was thick and creamy in the
> vat.
> Our compounder notified me that the mix was thin and watery, and it was. I
> told him to turn off the agitator. We waited a couple of days for the oil and
> water to separate and turned the agitator on again. The product became thick
> and creamy. Thank God!
> Luckily, the batch transitioned from an oil in water emulsion to a water in
> oil emulsion. It was like magic and saved our company a lot of money and
> product.

That sounds like my problem. I can't make mayo any more. It use to be easy to make but one day I found that my mayo would not set up. After that day, I could never make a batch of proper mayo. It is my lot in life to never make mayo again. My mayo has shunned me.