Me as well
Seriously, the oil itself has a yellowish-olive colour, just like in the photo. I wanted to play safe and added a few % of red palm oil to get a bright yellow. Just to tint it with white into something that REALLY looked like mustard
And I have to admit I'm not a great mustard fan. The mustard
oil, however, has a sweeter, less pungent smell, that I like a lot – just hope it doesn't sting in the “private areas”.
Another issue is that I'm uncertain about its SAP. The “edible” mustard breeds have reduced
erucic acid, hence higher SAP; my only clue was that I chose the “for exterior use only” oil in the Asian store, and just
hoped that it is, per
soap calculator, closer to abyssinia or heirloom rapeseed, than it is to modern canola. If it isn't, I'll have some 8% unplanned superfat (which isn't that bad, though).
View attachment 61908
Anyhow, back to colours. I've put the residual batters into small silicone moulds (and gave them a simple spoon swirl). The “white” looks like the perfect vanilla pudding colour – I couldn't be happier with it, just as with the other colours! (The brown looks just like chocolate pudding –
mmmh, vla ).