How to pronounce “mustard” in English

Mustard. Mustard.

Mustard also is a pretty good emulsifier.

Mustard.

Mustard. But mustard is not as strong as lecithin, which is why it doesn't really hold the emulsion as well.

Mustard or ketchup or all these things yourself, but keeping it very seasonal.

mustard big ass mustard company that wanted to do a co-branded thing with us and uh we just uh basically said okay

mustard, with black cardamom.

Mustards, garlic, onion, all have elements of bitterness to them.

Whole mustard, for example, whole grain mustard, which I'd never heard-- I'm a French's kid.

spicy mustard and who feel like they're not getting anything right.

But mustard and beer can be great.

Dijon mustard kind of also holds and makes the vinaigrette stable so it kind of stays emulsified, and it isn't like a gross, broken egg vinaigrette.

dijon mustard actually goes a long way, can definitely help when you don't feel like, oh, I can rush out to the grocery store.

Sometimes mustard seeds and it's interesting to take like that technique and apply it to a sauce from someone else or some other

Dijon mustard. Here you can take the tarka and make those mustard seeds pop in the hot ghee.

with English mustard, wasabi, mouth-numbing effect of clove, of Sichuan peppers, things like the bubbles in carbon dioxide,

This is not mustard.

It has mustard.

And that word is "mustard."

likes French's yellow mustard with his hot dog.

They should have mustard grapes and probably some Cabernet and stuff.

you want mustard.

some fresh green mustard or kale, Chinese kale with a little bit of uh oyster sauce on it, whatever you like.

We like mustard more in Canada.

When you sterilize mustard flowers then you get cauliflower.

You could also use mustard greens.

These are mustard greens.

did you say-- mustard greens are good, kale.

is in a mustard Dijon sauce.

Coleman's hot mustard, strong.

I cut the mustard.

can use mustard seed whole, black cumin, fennel seed; those you can use whole.

So they sell kosher for Passover mustard, but I would never use that because it's literally made out of food coloring.

It doesn't taste anything like mustard.

If you can make the recipe without mustard, then go ahead and do it.

If you have to use mustard, I would rather not make the recipe than use that stuff.

If the option is to use fake mustard that just happens to be in a yellow container, or real mustard, we're going to use real mustard or we're not

A sauce made with mayonnaise and mustard is prepared.

So what I told you about was mustard, mustard with the woman, and you execute mustard, spicy Dijon with a man.

So it's a little bit of mustard.

juice going everywhere-- a teaspoon of dry mustard.

Very purist-- pastrami on rye with mustard.

to our purposes that wild mustard weed, something that looks like this, sometimes has its flowers suppressed.

When you suppress the flowers of mustard weed you get broccoli.

When you have bigger leaves in the mustard weed then you get kale, which you can buy downstairs in your cafe.

So we've got some blanched mustard greens here, too.

--it just didn't cut the mustard as it were.

Then you add up a spoon of mustard, and you add a spoon of vinegar to that.

Separate the egg and the mustard and the lemon juice from the fat.