Gulden's spicy brown mustard alternative

[Shel_B]

I've been buying TJ's spicy brown mustard, similar to Gulden's, for a long time. It now seems that it's been discontinued.  I'd like to find an organic alternative, preferably in a glass jar, that's close to the Gulden's profile?  If I can't find something, I'll buy Gulden's.

[gfweb]

Plochman's is somewhere between Gulden's and French's.

[Laurentius]

On 10/14/2024 at 10:33 AM, Shel_B said:

I've been buying TJ's spicy brown mustard, similar to Gulden's, for a long time. It now seems that it's been discontinued.  I'd like to find an organic alternative, preferably in a glass jar, that's close to the Gulden's profile?  If I can't find something, I'll buy Gulden's.

Have you tried the one branded by Sierra Nevada?  Maille should have one that's close.

[Shel_B]

1 hour ago, Laurentius said:

Have you tried the one branded by Sierra Nevada?  Maille should have one that's close.

I've used varieties of both mustards.  I'll revisit Sierra Nevada as I don't have a clear flavor profile in my memory, but I am much more clear about Maille and I don't see that as being even close to Gulden's. I do like Sierra Nevada Pale Ale, so it'll be nice to reacquaint myself with their mustard. Which variety do you feel would be closest to what I'm seeking? I thought I'd go with the Pale Ale variety.

[Laurentius]

The SN porter is probably closest, described as "Spicy Brown".  The pale ale one is sweeter.  The stout is stoneground.  The hazy one is German style whole seed.

 

You might like Maille Old Style.

[Tropicalsenior]

On 10/14/2024 at 11:33 AM, Shel_B said:

I'd like to find an organic alternative, preferably in a glass jar,

Have you ever thought of making your own mustard? I've been making mustard for years and I can make any flavor I want. There are lots of recipes on Google so you can pick and choose what you like.

[Shel_B]

3 hours ago, Tropicalsenior said:

Have you ever thought of making your own mustard? I've been making mustard for years and I can make any flavor I want. There are lots of recipes on Google so you can pick and choose what you like.

Yes, I have, and I've played around a bit with making a hot "Chinese-style" mustard.  The first two batches were pretty bad, and the third was markedly improved but still not what I was looking for.

 

I tend to do things slowly, and I'm not yet sure if I want to embark on a mustard-making journey. So, while diddling around with the concept, it would be nice to have a jar or two in the fridge.  And even if I went full-in on making my own mustard, I'd still want some prepared around anyway.  It's like pasta sauce. I generally make my own, but there's always a jar or two of a prepared sauce in the cupboard.

[Tropicalsenior]

4 minutes ago, Shel_B said:

but still not what I was looking for.

I know this recipe is not what you were looking for but it is my favorite recipe for mustard. It's a sweet mustard but it is delicious and absolutely foolproof.

[Shel_B]

1 hour ago, Tropicalsenior said:

I know this recipe is not what you were looking for but it is my favorite recipe for mustard. It's a sweet mustard but it is delicious and absolutely foolproof.

demasiado azúcar
 

•  

[Tropicalsenior]

No lo creo. I'm a very sweet person and I like sweet mustard. But my point is that you can take any recipe and make it your own. I wish that I had access to all kinds of mustard seed because my refrigerator would be full of my mustard. I sure would like to see you give it a try. Oh by the way, the best hot Chinese mustard that I have found is just Coleman's mustard powder and warm water mixed into a paste. Delicious.

[Shel_B]

19 minutes ago, Tropicalsenior said:

No lo creo. I'm a very sweet person and I like sweet mustard. But my point is that you can take any recipe and make it your own. I wish that I had access to all kinds of mustard seed because my refrigerator would be full of my mustard. I sure would like to see you give it a try. Oh by the way, the best hot Chinese mustard that I have found is just Coleman's mustard powder and warm water mixed into a paste. Delicious.

Usé colemans. Compraré semillas de mostaza pronto. Puedo enviarte algunas semillas.

[Tropicalsenior]

Gracias, pero no es posible. To get something through the mail here costs more to get it out of Customs than it does for the original product. My grandson is bringing me some in January from Market Spices in Seattle, my favorite spice store. I don't use enough Chinese hot mustard to make it up in bulk so I just use the Coleman's and make a small batch as I need it each time.

Living in Costa Rica, I learned early that if I wanted anything besides yellow mustard I would have to make it myself. However I've never been able to tolerate hot and spicy. I hope that you can find the mustard that you want and if you can't find it, make it. Buena suerte.

[Shel_B]

12 minutes ago, Tropicalsenior said:

Gracias, pero no es posible. To get something through the mail here costs more to get it out of Customs than it does for the original product. My grandson is bringing me some in January from Market Spices in Seattle, my favorite spice store. I don't use enough Chinese hot mustard to make it up in bulk so I just use the Coleman's and make a small batch as I need it each time.

Living in Costa Rica, I learned early that if I wanted anything besides yellow mustard I would have to make it myself. However I've never been able to tolerate hot and spicy. I hope that you can find the mustard that you want and if you can't find it, make it. Buena suerte.

You've provided some inspiration. Thanks!

[Shel_B]

6 hours ago, Tropicalsenior said:

No lo creo. I'm a very sweet person and I like sweet mustard. But my point is that you can take any recipe and make it your own. I wish that I had access to all kinds of mustard seed because my refrigerator would be full of my mustard. I sure would like to see you give it a try. Oh by the way, the best hot Chinese mustard that I have found is just Coleman's mustard powder and warm water mixed into a paste. Delicious.

@Tropicalsenior, could you provide a proportion of Coleman's powder and water?  I'm going to get some Chinese takeaway tomorrow and and like to give the mustard another try.

[Laurentius]

On 10/28/2024 at 6:21 AM, Tropicalsenior said:

Have you ever thought of making your own mustard?

 

Yes, strictly out of necessity.  My personal opinion on making my own mustard is the same as making my own pumpkin filling--I don't see any improvement.

[Tropicalsenior]

On 10/28/2024 at 7:26 PM, Shel_B said:

you provide a proportion of Coleman's powder and water? 

Sorry it took so long to get back to you but I missed this post. I usually mix up just the amount that I need for each portion. I would say about a tablespoon of Coleman's mustard for each serving and I just mix it with enough water to make a creamy paste. For some reason, the more you mix it the hotter it gets. At least that's the way it seems to me.

 

21 hours ago, Laurentius said:

Yes, strictly out of necessity

That's been the case with me but it's because I live in Costa Rica and for years all we could get was yellow mustard and except for potato salad and deviled eggs I do not like yellow mustard. By making my own mustard I could have the variety that I wanted.

Edited October 30 by Tropicalsenior (log)

[Tropicalsenior]

@Shel_B I just came across this topic for Chinese mustard . They recommend putting a little vinegar in with it. I never have I just used water to mix it which to me gives it the more traditional taste.

[Shel_B]

37 minutes ago, Tropicalsenior said:

@Shel_B I just came across this topic for Chinese mustard . They recommend putting a little vinegar in with it. I never have I just used water to mix it which to me gives it the more traditional taste.

@Tropicalsenior Yesterday I played around with the Coleman's and started by following the directions on the container which is one part water to one part mustard powder, and used three Tbs of each. The result was far too watery for my preference, but the heat was OK.  I added additional powder to make the sauce thicker and the heat became far to intense for my liking. I added vinegar (brown rice vinegar) to calm down the intensity and it just made things more watery although the heat was tempered somewhat. Overall, I'm not yet satisfied with the results from this combination, although I've not yet tried it with food, which is the true test.

 

I thought I had some S&B powder but I was mistaken. I have their curry powder, so later on today I'll get some S&B and give it a try.  Their powder contains turmeric and they recommend starting with a different proportion of water to powder, 2 parts water to 3 parts powder. Should be interesting to compare. After trying S&B, I'll try adding some turmeric to the Coleman's mix and see what happens.

 

Thanks for your help and for the link.

 

I'll also pick up some mustard seeds today as well

[Smithy]

@Shel_B, as and if you experiment with mustard-making, this post on making mustard may be of some use to you. The eGCI (eGullet Culinary Institute) is, alas, consigned to the "fridge" but this particular course on making your own condiments is still good.

[Shel_B]

1 hour ago, Smithy said:

@Shel_B, as and if you experiment with mustard-making, this post on making mustard may be of some use to you. The eGCI (eGullet Culinary Institute) is, alas, consigned to the "fridge" but this particular course on making your own condiments is still good.

Thanks! I saw reference to this earlier, and now you've shown it to me. I'll review it later today ... 

[Tropicalsenior]

6 hours ago, Shel_B said:

I'll also pick up some mustard seeds today as well

Now that we have you interested in making your own, you might take a look at this recipe for Spicy Brown Mustard from Serious Eats. I hope you bought some brown mustard seeds.

[Shel_B]

6 minutes ago, Tropicalsenior said:

Now that we have you interested in making your own, you might take a look at this recipe for Spicy Brown Mustard from Serious Eats. I hope you bought some brown mustard seeds.

I have, and downloaded the recipe some time ago. Went to buy mustard seeds earlier today, and the Indian grocery was out of the ones I wanted. I'll visit another shop tomorrow ... I know they are in stock there. My nutmeg isn't real fresh, so I'll grab some tomorrow along with the mustard seeds.

[Shel_B]

On 10/30/2024 at 2:16 PM, Tropicalsenior said:

Now that we have you interested in making your own, you might take a look at this recipe for Spicy Brown Mustard from Serious Eats. I hope you bought some brown mustard seeds.

I was a day late, but I got hold of some brown mustard seeds and yesterday started the initial soak. The local Indian market had several choices and, happy bonus, they were quite a bit less expensive than those of the spice shop I often frequent. They also had some beautiful fresh curry leaves that'll be used for the Palak Dal I'm planning to make.

 

I also found another recipe for the Chinese mustard that looks more promising than what I've been experimenting with. I need more dry mustard in order to play with the recipe.

[Shel_B]

On 10/30/2024 at 2:16 PM, Tropicalsenior said:

Now that we have you interested in making your own, you might take a look at this recipe for Spicy Brown Mustard from Serious Eats. I hope you bought some brown mustard seeds.

I made the mustard today. It has to rest for a couple-three days, but the first taste was excellent.  My nutmeg, even though from fresh grated, may have been a bit old as it has been wrapped well and in the freezer for perhaps too long. Still, the results were very satisfactory.  The other spices were fresh and very flavorful, especially the allspice.

 

@TropicalseniorSo, thanks for your help and suggestions.  I will definitely try more mustard recipes as it's easy, convenient, and economical, and looks like excellent results are possible.  Of course, some adjustments to the ingredient amounts for this recipe may be in order, but I'll see in a few days.  It might end up being a skosh thick, too.

[Laurentius]

16 hours ago, Shel_B said:

I will definitely try more mustard recipes as it's easy, convenient, and economical, and looks like excellent results are possible.

 

Let us know the results, specifically whether you conclude homemade is better and/or cheaper than the prepared ones you've tried.

 

Part of me thinks making mustard might be great, but when I reflect on the large range of mustards and other condiments available for sale, I'm not so sure.

 

I suppose if there's some big taste improvement, and a tested, trusted recipe, I'd try it.  Still, Amora's pretty foolproof...