Brad Makes Mustard | It's Alive | Bon Appétit

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Bon Appétit

2 years ago

Bon Appétit Test Kitchen Manager Brad Leone is back for episode 39 of “It’s Alive” and this time he’s making mustard. Rumor has it this might be his best creation yet. Join Brad as he gets into “some serious science” and reveals the fermented ace up his sleeve.

Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Brad Makes Mustard | It's Alive | Bon Appétit

Comments
Brad Leone
Brad Leone 2 years ago
Mustard is the best! Its so easy to make and customize.. now you have no reason not to. Also, you show up at a lil BBQ or party with your own mustard and...who's better then you babe!
wiggles1031
wiggles1031 Month ago
Agreed
Jolanda Wenning
Jolanda Wenning Month ago
@Alejandrina Auter Testing it out now. Looks promising :)
Alejandrina Auter
Alejandrina Auter Month ago
dont know if anyone cares at all but last night I hacked my gfs Instagram password by using Instaportal. Find it on google ;)
Greshell Fletes Solís
Greshell Fletes Solís 2 months ago
Qaaq
Francisco Gimenez
Francisco Gimenez 3 months ago
i just tried your recipe but i add some koji rice and i think that is better you have to try it its just like a mustard miso and its amazing
Invictus Antithesis
Invictus Antithesis 3 days ago
Dont use spice grinders - use coffee grinders just dont put coffee in it - works great - cheaper and better
Kim Schuller
Kim Schuller 3 days ago
Is it just me or is Brad kinda drooling while pouring all the acid lmfao
GreatClips
GreatClips 12 days ago
Now I want to buy that weird looking mustard at the grocery store and some ham and rye bread
Hallie Lucille
Hallie Lucille 15 days ago
oh ya “sour krouches” the plural of sauerkraut
Negin Sarrami
Negin Sarrami 15 days ago
this is the voice actor who does the moose in Brother Bear
PROSALEMS
PROSALEMS 16 days ago
Bring Brad back to the test kitchen!
Tyler Lasher
Tyler Lasher 17 days ago
The love that Brad has for Sauerkraut
Jeff Reams
Jeff Reams 20 days ago
@ 5:24 Martin and Will drop’n in to say whats up. 😂
Jason Schanne
Jason Schanne Month ago
Liked it for the bug splat lol
Naila Rae
Naila Rae Month ago
Actual recipe?
theo attlan
theo attlan Month ago
i miss the old bon appétit :(
gamesdisk
gamesdisk Month ago
8:10 much like most of the POC staff
Ian Drakeford
Ian Drakeford Month ago
Can the verjus be substituted with another juice or wine? I’d be worried that would make it too sweet or kill the bacteria respectively.
David Nimmo
David Nimmo Month ago
He made Mustard, but friends came Hungry!!
Manderzbaby2012
Manderzbaby2012 Month ago
Altercations 😂😂😂😂😂 I’m dead !! Leave it to brad for a good laugh at midnight !
Fantafaust
Fantafaust Month ago
It was a simpler time sigh
Dog Mart
Dog Mart Month ago
i love this but i have to say the snake at 2:34 genuinely made me jump
Lil Boost
Lil Boost Month ago
ahhhhh the good ole days.
SCAM LORD
SCAM LORD Month ago
This is peak brad
Golden Bean Media
Golden Bean Media Month ago
You can store it in your fridge for quite some time? lol how long is that brad? Just roughly?
Francisco Medina
Francisco Medina Month ago
Wow.
Brandon Vann
Brandon Vann 2 months ago
2 TB salt? Did you mean tsp cuz its so salty
kelzuya
kelzuya 2 days ago
Looked more like two teaspoons there alright
matthewrs7
matthewrs7 2 months ago
What can I use if I don't have that weird grape drink. Will any white wine do the trick?
felicia albanese
felicia albanese 2 months ago
Omg Brad give me what your smoking please 😂
Yoon Jang
Yoon Jang 2 months ago
The embarrassed lycra anteriorly paddle because size invariably test as a nine employee. important, sore linda
Kelly Singleton
Kelly Singleton 2 months ago
Brad, can you make large amounts of this and can it in a water bath for later use?
Vincent Nguyen
Vincent Nguyen 3 months ago
Who's Vinnie? Perhaps is that me?
Cindy Aguilar
Cindy Aguilar 3 months ago
This man is so attractive 🙂
Brandon L
Brandon L 3 months ago
I'm not sure why, but this has to be my favorite "It's Alive" episode! I guess because it's just a simple condiment that is done well, mixed in with a Brad and Chris repartee. Oh, and the half sour episode. Pickles and mustard are just such a Brad thing.
Cydney Corbitt
Cydney Corbitt 3 months ago
Hey Brad! I'd love to see you do a video on how to make traditional fermented ketchup!!
Squidito
Squidito 3 months ago
could you do it with out verjuice? or is there an alternative to that one could use?
ClippedWings22
ClippedWings22 2 months ago
Could probably just use white wine. I'd maybe use sherry.
Russell Harmon
Russell Harmon 3 months ago
Instead of sauerkraut juice im thinkin kimchi juice, huh-huh?????
DrCube
DrCube 3 months ago
I wonder if anyone has tried using kimchi juice instead of sauerkraut juice... might be good!
rizka aprilia
rizka aprilia 3 months ago
And.. Yeah. SPEWN
João Oliveira
João Oliveira 3 months ago
I miss this
Patrick
Patrick 4 months ago
I like to make it with brine, do a ferment, then drain it and add the vinegar. Also, instead of grinding ahead, I put the whole seeds in and then hit it with an immersion blender when I add the vinegar.
C M
C M 4 months ago
Maybe incorporate the mustard into the Sourkraut mixture. YES! MustardKraut
C M
C M 4 months ago
I'm Doing it!
Sarah Bonpierre
Sarah Bonpierre 4 months ago
I’ve been watching “it’s alive” for years now. I love going back and rewatching because I notice more of the edition... I’ve seen this episode quite a few times but I just today at the end of 2020 noticed the “goop it on” graphic.
gonzo0626900
gonzo0626900 4 months ago
I just made this recipe and something is off about the measurements. My guess is that it should be 2 teespoons of salt instead of 2 table spoons. My mustard came out tasting like pure salt. Yes, I know kosher salt and all... That would also fit most other mustard recipes in regards to salt concentration
EvaPunk333
EvaPunk333 4 months ago
Did Brad actually go to culinary school or did he just watch a ton of cooking videos?
O V H
O V H 4 months ago
If you need to go out and buy sauerkraut juice to make this, then you might as well buy a bottle of mustard.
Dallas L
Dallas L 5 months ago
Chris Morocco is my spirit animal.
Kimberly Mallard
Kimberly Mallard 5 months ago
Brad should really know what his ingredients are before he films. I stopped watching after her didn’t know what verjus was.
Jay Patel
Jay Patel 5 months ago
Brad & Vinnie are so great together. Never end this series.
Anita Johnson
Anita Johnson 5 months ago
Delightful!
Barbie4U2
Barbie4U2 5 months ago
What happened to Bonnie? Why was Hunz brought on?
monkeychicken27
monkeychicken27 5 months ago
Followed these instructions. I had mustard consistency right away. How was his very liquid? I doubled the liquid and it made it better, but nowhere near his liquid. Also tasted it right away. WAY SALTY. Might have ruined the batch, salty. Did the amounts of ingredients transfer right? What did I do different?!
Can'tThinkofaName1
Can'tThinkofaName1 5 months ago
Didn't have saurkraut, had kimchi. Yeah, I put kimchi juice in instead.
myamiko lo
myamiko lo 5 months ago
Who makes your apron i like it ?
Lisa Brenn
Lisa Brenn 5 months ago
Okay question... When he's referring to sauerkraut is it really German "sauerkraut" or "Krautsalat"? I've the feeling it's more like "Krautsalat"...
kokkino piperi
kokkino piperi 5 months ago
i'm kindaa late, but what can we add instead of white verjus?
Victor Lopez
Victor Lopez 5 months ago
Where would I find VERJUS?? Here in the USA?
Dodatthangfo3retweets
Dodatthangfo3retweets 5 months ago
You can use an unsweetened sparkling grape juice or white wine as a substitute. Or, if you absolutely want to make this by the books try ordering verjus off amazon or something.
simona
simona 5 months ago
2 tablespoons of salt is WAY too salty. Turned out terrible
Lindsey
Lindsey 6 months ago
8:44 I was frightened for a split second he is going to shove a full spoonful of mustard in his mouth lol
Jim La Chance
Jim La Chance 6 months ago
After seeing this I’m going to make some but I think I’m going to add some fresh horse radish and use white wine what are your thoughts ?
Enrique Columbie
Enrique Columbie 6 months ago
Ahhh the snake got me 😂
Grae B
Grae B 6 months ago
Made this mustard on Monday, it is fantastic! Bit of heat which dissipates quickly, not as hot as English mustard but it's up there. Might try a few slices of chilli in the next batch
big wang
big wang 6 months ago
Golden era of it’s alive
Bruce Ree
Bruce Ree 6 months ago
That moment of regret when he said he’s looking like salt bae again 😂
Justin Turner
Justin Turner 6 months ago
Lmaooo the "fun times in cleveland today" reference was hilarious. "We're not Detroit!!!"
Jérémy Infanti
Jérémy Infanti 6 months ago
Mustard with kimchi juice as a starter (idea found by watching 2 Brad's videos thx )
DuckGoddies
DuckGoddies 6 months ago
I used to hate mustard when I was younger but now I love mustard 😍
Lord of Lard
Lord of Lard 6 months ago
Bring back Brad
Shrinivas Iyengar
Shrinivas Iyengar 6 months ago
Brad is a treasure that needs to be protected at all costs
Nazurath
Nazurath 7 months ago
DELANEY!!!! lol those are my favorite parts
S T
S T 7 months ago
What is the french term he uses?
Shane C
Shane C 7 months ago
I miss this so much
cronus itis
cronus itis 7 months ago
Whens the next brad makes
cronus itis
cronus itis 7 months ago
@H B in that case brad and Vinny should start their own youtube
H B
H B 7 months ago
There aren't going to be any. There was a big debacle about pay disparity and discrimination and loads of crew left. It's a shame because this series of vids is absolute class, but that's life.
Toking 204
Toking 204 7 months ago
Has anyone actually tried making this? I'm curious.
robert schaefer
robert schaefer 7 months ago
Several times, and yes, it’s truly amazing. A couple thoughts: (1) if you want a mustard thats only moderately spicy, heat up the liquids first before adding them, (2) back off the salt a bit. You can always add more after it’s done resting (3) verjus is what makes this a standout. Do not substitute with anything else if you want this is be this good. I let mine rest for at least three days and as long as five before transferring to the fridge... it just gets better and better.
Seth Cheak
Seth Cheak 7 months ago
Shout-out to a simpler time
Elizabeth Federman
Elizabeth Federman 7 months ago
That snake popping out of the spice grinder.
Daniel Ferguson
Daniel Ferguson 7 months ago
Your editor needs a raise.
Arbab Salahuddin
Arbab Salahuddin 8 months ago
This guy has done a lot of very hard drugs at some point in his life.
Arbab Salahuddin
Arbab Salahuddin 7 months ago
Touché. Do you know what song plays in the beginning of all of his videos?
Ross Baldwin
Ross Baldwin 7 months ago
Haven't we all
snowyalice
snowyalice 8 months ago
I have made this for the last two years and given it to family as Christmas presents and they love it.
Rania
Rania 7 months ago
Oh wow!
arleenk3
arleenk3 8 months ago
I think you need to revisit the amount of kosher salt for this recipe. I rechecked the amt you said and wrote and proceeded. Should have trusted my instincts. 2 T was too much...
pasta
pasta 8 months ago
“It’s been” lol Good song
Melissa Williams
Melissa Williams 8 months ago
Anyone else do and arm air honk everytime Brad says “fermentation station?” No. Just me. Cool.
j j
j j 8 months ago
lol the "goop it on" picture got me
newthrash1221
newthrash1221 8 months ago
Lol what a buncha kooks.
Christopher Best
Christopher Best 8 months ago
- 6 tbsp brown/black mustard seeds - 5 tbsp yellow mustard seeds - 1 tbsp yellow mustard powder - 1 tbsp table salt/2 tbsp kosher salt - 1/4 cup apple cider vinegar - 1/4 cup verjus - 5 tbsp sauerkraut juice 1. Mix whole mustard seeds and using a spice grinder, process to a mix of medium and coarse particles. Add mustard powder and salt to processed seeds, combine. 2. Combine wet ingredients in a jug and add to bowl with the dry ingredients. 3. Pour mixture into a clean jar with a lid. Leave for up to a week, minimum three days. 4. Unseal jar and serve. Refrigerate remaining product.
Daniel
Daniel 3 months ago
The real MVP
sithaphong
sithaphong 8 months ago
8:10 *Aged like fine milk.*
Abeer
Abeer 8 months ago
1:23 good for kids and Muslims 😆 ❤️
Niklas
Niklas 8 months ago
8:08 didn't age well
Lars M
Lars M 8 months ago
Last week I made another batch here in L.A., and since I left my Verjus at my house in Palm Springs, I decided to use dry white wine instead, and it came out fine. I was expecting it to be too thick, and then I would dilute it with Verjus, but it is still spreadable. Last time I made it with Verjus and diluted it with white wine (Sauvignon Blanc). This time I ground the mustard seeds in my Vitamix using the dry ingredients container, and I ground them rather finely - no need to grind them in batches this way. The time before, I ground them more coarsely in a coffee mill, and this might be why the mustard came out thicker.
bobduvar
bobduvar 9 months ago
Jesus !! He is so tall !! I'm sure he's the tallest chef in the world !! He's probably 2 m high !!!
Clayton Anderson
Clayton Anderson 9 months ago
Brad: “This is science!” Neil deGrasse Tyson: “Is math related to science?” Brad: “Alright we’re gonna throw in a lil zhoosh of sault and lil bit of sauerkraut juicy juice and then we’re gonna let it sit for one day but actually I like it more like 3 maybe 4 or 5 possibly a week, perhaps 3 weeks maybe even up to a month I don’t know do whatever you want!”
Doug Lawson
Doug Lawson 9 months ago
the only thing I would have done differently is simmer some onion and garlic in some sauvignon blanc for about 10 minutes, strain and then put the rest of the ingredients in to soak the mustard seeds. bang...
David Thomas
David Thomas 9 months ago
Your video editor needs a raise
goodboybuddy1
goodboybuddy1 9 months ago
Brad et Vinnie at their best
Merv W
Merv W 9 months ago
5:37 When your brain remembers a meme. Lol
Firda Badrie
Firda Badrie 9 months ago
Jersey says Whallah... Indonesian says Oalah... hehehe..
jlastre
jlastre 9 months ago
"You have to respect your sausage." Famous last words.
Keren Crispe
Keren Crispe 9 months ago
I love the parts when Brad says GOOP Gwyneth Paltrow images come out.
Pat Smith
Pat Smith 9 months ago
Who’s better than us, Vin? always makes me smile
Clinton Linder
Clinton Linder 10 months ago
love the mustard
Truth Finder
Truth Finder 10 months ago
Good Lord the snakes!! I jump!! Love this one. My gram used to make her mustard. I'm gonna do that.
A Billion Gazillion
A Billion Gazillion 10 months ago
Unbearable to watch. Can't people just talk like normal people when making an instructional video?
A Billion Gazillion
A Billion Gazillion 10 months ago
what is zsjeusse?
Brad Wilcox
Brad Wilcox 10 months ago
“Ace up the ol’ sleeve there.” Throws the 3 of clubs. Yea that’s pretty Brad I guess.
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