Combine 444g of Barbecue Dry Mix with 970mL of cold water. Mix until smooth. Add to 950mL boiling water, stirring constantly. Cook over medium heat until sauce comes to a boil. Simmer about one minute. Stir as necessary.

Mix mustard with water and wine at room temperature and allow heat and flavour to develop for about 10 minutes. Add vinegar, salt, sugar and spices and homogenize. Evaluate taste, flavour and aroma after 2-3 weeks of “aging” and adjust with dry mustard if too liquid and water or vinegar if too viscous.

Hydrate the mustard flour #103 in water for 5 minutes. Add the vinegar, lemon juice, salt and sugar to the flour water mixture. Mix for 15 seconds in a mixer at a speed of 3000rpm. Add the egg white and egg yolk to the mustard flour mixture and mix for 15 seconds in the mixer […]

Smooth Honey Mustard Coarse Honey Mustard Mix dry mustard with water at room temperature and allow 10 minutes for heat and flavour development. Add salt and vinegar, mix well and add the remaining ingredients. Evaluate after a minimum of a week of “aging” and adjust with dry mustard if too liquid or vinegar and/or water […]

Mix mustard flour with water at room temperature and allow the heat and flavour to develop for 10 minutes. Add remaining ingredients and blend well. Allow to “age” for a minimum of one week before evaluating taste, flavour and aroma. Adjust with dry mustard if too liquid or with water if too viscous.

Mix dry mustard with water at room temperature and allow to “soak” for 10 minutes (heat and flavour development). Add remaining ingredients blending well. Evaluate taste, flavour and aroma after 2 weeks of “aging”.

Very often we hear from liquid mustard manufacturers that they are experiencing fluctuations in the flavour and/or heat level of their finished products. More often than not, the fault lies in the method of preparation. Below you will find the correct way to work with mustard in order to minimize flavour variation and maximize shelf […]

Mix mustard with water at room temperature and allow heat and flavour to develop for about 10 minutes. Add remaining ingredients and homogenize. Evaluate taste, flavour and aroma after 2-3 weeks of “aging” and adjust with dry mustard if too liquid and water or vinegar if too viscous.

Mix dry mustards with water at room temperature and allow 10 minutes for flavour development. Mix in remaining ingredients. Heat using jacket kettle or double boiler for 15 minutes. This step can be omitted if cold processing is desired.* Cool down and homogenize using high shear mixer or colloid mill. Evaluate taste, flavour and aroma […]

Hydrate the mustard flour #103 in water for 5 minutes. Add half of the vinegar, lemon juice, salt and sugar to the flour water mixture. Mix for 15 seconds in a mixer at a speed of 3000rpm. Hydrate the DDM mustard #601 with the other half of the vinegar for 5 minutes. Add the mustard […]