Brad Makes Mustard | It's Alive | Bon Appétit

this is literally the best thing he's ever done and he doesn't, today is almost insulting, if ever, and it's live, let's make homemade

mustard

, very simple, very satisfying. I have a couple of quibbles I've made with some traditional recipes. and we're going to have fun, so let's make some

mustard

, Vinnie, and we're like, okay, cool intro, so today we're going to make some mustard from scratch, it goes great with anything, put it on your hot dog and put it in your ham. sandwich, let's finish this and put it on some really nice sausages, maybe a little pile of sauerkraut.

I'll eat it any day of the week, so we have brown mustard seeds, yellow mustard seeds and then I have some yellow. powdered mustard, which is just those seeds ground really well into a powder and then for the liquid, we'll add a little bit of apple cider vinegar, a little bit of verjus, it's just a pizza, yeah, sour grape juice without ferment, although it is not fermented, so they were just pressed. like half, yeah, under, under, right, non-alcoholic, yeah, very good, very good for kids, we'll use it to make mustard, but it adds a nice sourness, a little bit of nice sweetness, it's delicious and then, the last of the wildcards that we are going to do. use sauerkraut juice add a little bit of that it's a lively look a little more of that acid gloss lacto type zing Zang it's going to be great so let's get started we have our mustard seeds we're going to mix them together reminds me of playgrounds with all the little balls and you're a kid and you jump into them towards the balls is not very fun.

I have this here. You could use a blender. You can use your old mortar and pestle if you really want to dig into it. I've got this spice grinder here, it'll work fine, we'll probably do it in batches of two, you don't want to overfill it because then it doesn't really work that well, there you go, see how it looks. I always get nervous putting my finger in there. I know this little actuator is what hits it and it won't turn on without it, but as I was understanding, I don't like that you don't stick your fingers in there when it's plugged in.

If you want to stick your fingers in there, unplug it, okay, I don't need that on my conscience, so that's good, I'll give it one more little hit, yeah, one little hit, okay, cool, that mustard powder I don't need to go in a spice grinder because it's powder, we're going to pour it right into two tablespoons of salt, boom ready high quality, those are dry ingredients, so we're going to give them another nice little mix, yeah, that's beautiful, huh? when making cold mustard. The liquids added to the mustard mean that some serious science being done here will create a spicier mustard.

I like spicy mustard if you want it not so spicy, use it warm for our next trick. Chop five tablespoons of high-quality sauerkraut is juice, look at that, huh, yeah? I just want to drink it okay apple cider vinegar 1/4 cup aka four tablespoons oh that's the chance and then you have a quarter cup again four tablespoons well I have a little piece of sauerkraut in there, oh yeah, done and then we just mix them all together. Together, there you go, let's mix all this together and you'll be like Brad, that's not mustard, it's going to look very loose and watery, but as everything hydrates and absorbs and turns into mustard, it will thicken over time, look what thin you are.

You say, "Oh my God, I screwed up. Brad doesn't know what he's doing. Sometimes you might be right, but not today. That's great and yeah, let me take a spin. Hmm, right, he's not ready, but the taste is nice. Leave it, I mean. I don't know, this is not a scientific fact, with the introduction of the sauerkraut juice and some of the sugars from the spleen at room temperature, it will probably even start to ferment a little, so now let's go Let's pack this in a jar and try not to spill it everywhere oh that was it and pay attention, this is very complicated sorry, little lid and that's it, we'll put a label on it, we'll throw it in the fermentation station, that's it. it will hydrate, it will thicken, the flavors will develop now, you could go back and we'll probably do this tomorrow, it would be 24 hours or I like to go anywhere from 3 to 4 days to a week and it just ripens and gets nice.

I'm going to leave that bad boy , watch out, leave that bad boy right here, yeah, watch again Vinnie, today's checkup, I'm in a, it's been three and a half days, it's been three and a half days and look, member, it was great. super thick we're going through that nice mustardy texture, open the top here, whoo. Oh, a little sweet from the burrs, ooh, a nice little burn on the nose, tingles the nostrils a little. I like how it gets kind of soft and then cracks. bits and pieces of pepper UM of the mustard seed and then it's full, I really like that and I made us a little snack, you know, I found some grilled sausages, okay, there's a great little product, it's sauerkraut, but it they put cucumbers. in there, so it

makes

like little pickles in it, a little bit of nice acid from the fact that it's mustard, but you have to have your little what they call coot, your mom is that the word yeah, hey, a little bit crispy, you know, yeah, I know how. decent geek, just add a little crunch, you know, like a little crunch, it's in all the options, so anyway I grow some sausages, look, I'll bring it to you.

I bought this cool cool thing from Lodge, they make good stuff. and it looks like we have some sausage. I have this cute little coil, but boom boom, well, I felt like salty bay again. A couple of these, a couple of those, huh, okay, some spicy chorizo, come on. It would boil very well. thinking about respecting the sausages, okay, I poached them gently in beer and then put them on a low grain like a low flat surface, browned them really well. I don't want the casing to explode, you know, I don't want to let it get fat. to get out I want to catch it in the casing so there you go with some mustard let's take a bite yeah hello Chris Rock.

Oh, perfect, we made mustard and these are the accessories or that's the word safe, if you want to try it. the mustard Oh yes, yes, it doesn't, it's almost insulting, but it's art, it's not right, don't tell everyone it's a category killer, yes, of course, it's good, yes, yes, please , come in, look, some sauerkraut, um, because we put sauerkraut juice in it. no, that's their thing, these guys Cleveland has never been a Cleveland, come on, but they put cucumbers that aren't tall and make little pickles with them, it's a good idea. Wow, you got it. It's hard to get Chris to say things like that.

We definitely did. I don't pay him and he definitely doesn't care, he's honest. Oh wow, hmm, oh very good, the verjus brings a nice bit of sweetness and even has a little element of funk and it comes from the sauerkraut juice which I think is a real ace. Up its sleeve it has everything you need - add apple cider vinegar and the longer you leave it out the softer it will get, but you can also keep it in the fridge for quite a while and it is delicious. Vinnie, this one's for you. So there you have it, easy, made some mustard, try it a little finer if you want or make the whole dish, you can even add all the spices if you want get creative, let me know how you like to make mustard because, uh, I I'd like to learn so thanks for joining us again guys okay Vincenzo hey cans of beans and Chris Morocco headphones in the kitchen let's see if I can do this with us uh huh I'm Baroness Vinny.

I can tell you about 12,000 people. My ardor when I did that up my sleeve Howie