Reduce heat of mustard condiment
I have been given a jar of homemade mustard as a gift. It is apparently a dijon-style made mustard for sandwiches. Luckily I tasted it before using it. Even a tiny taste almost blew the nose off my face.
Despite this I don't want to bin it. Firstly, it was a gift. Secondly, what I tasted had a lovely creamy texture. It would be a shame to waste it.
What I want to know is, is there anything I can mix this mustard with that would considerably tone down the "heat", preferably without ruining the flavour and texture too much?
I know that there are things that work with chilli, but presumably this is a different chemical.
Best Answer
You could mix it with mayonnaise to make Dijonnaise, which is an excellent sandwich spread.
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Reduce heat to low and stir often. Reduce the excess liquid by about 1/3rd. You don't want a paste, but it should not be too thin. If it gets too thick, add a few tablespoons of white wine or water.How do you make mustard less hot?
There are a lot of variables you can adjust, but the way to make it the least spicy is to grind the seeds coarsely, then add warm water and vinegar. You could also try just using yellow mustard seeds because they're milder than brown/black ones.Does mustard cause heat?
Allyl isothiocyanate and 4-hydroxybenzyl isothiocyanate are responsible for the sharp, hot, pungent sensation in mustards and in horseradish, wasabi, and garlic, because they stimulate the heat- and acidity-sensing TRPV ion channel TRPV1 on nociceptors (pain sensing nerve cell) in the mouth and nasal passages.How do you make Dijon less spicy?
How Do You Make Dijon Mustard Less Spicy? Dijon mustards cannot be made less spicy, but you can substitute them with other mustards like- yellow mustards, stoneground mustard, honey mustard, wasabi, or mayonnaise.2 Ingredients Condiments that Anyone Can Make...
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Answer 2
I don't know of anything for mustard akin to the chilli 'cures' such as yoghurt, milk, etc but as a general rule, vinegar knocks back the heat of mustard, water emphasises it.
Additionally, water-based will naturally lose its heat much faster than vinegar-based - which is why you generally make up mustard powder only 15 mins or so before you use it. Pure water/mustard mix will have noticeably lost its edge after only a day.
It might depend on how, or if, your mustard is preserved initially. If it was water-based then canned, then knocking it back with vinegar & a milder mustard powder would change the flavour profile but may also change its shelf-life. If it's vinegar-based initially, then I think your only option is to somehow dilute it. I would go with a milder home-made mustard.
It may depend on where in the world you live as to the availability of mustard powders. Here in the UK the only ubiquitous one is an English, Coleman's, which will certainly not reduce the burn at all & may actually increase it.
In general, darker colour mustards are milder, lighter are hotter. 'Fake' ready-made mustards like McDonald's use all kinds of fillers, bulkers & colourings to make a yellow 'mustard' with almost no taste of mustard at all, so don't let that fool you.
If you don't mind changing the flavour profile completely, then will mix with mayo - which, in effect, just dilutes the mustard. Honey will sweeten it & dilute somewhat. Sweet will mask the hot to an extent.
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