I use my great grandmother's recipe to make mustard at home, but I am looking to find a way to make it hotter..... What can I use that will give the heat, but not mess too much with the flavor???
You just need to adjust the proportion of hot to mild mustard to your liking. Get the hot mustard at any Chinese grocery. If you put wasabi in it, it won't be "Gram's Mustard" anymore.
I love sriracha and mustard together. There's something about the salty sweetness of sriracha that totally works. Perhaps try that? And can you share the mustard recipe? It sounds worth a try!
Thank you Todao!I have used the powder and paste in the past.... While I'm cooking the mustard I am crying from the spicy fumes, but once canned it doesn't pack enough heat. Maybe I'm just not using enough....?
Have ya tried waiting until the cooked mustard cools and then adding the wasabi?
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