What is your favourite mustard?
- Thread starter Dave7
- Start date
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Rusty Nails
We remember
- Location
- Living in the slow lane
For sandwiches, Welsh rarebit or with beef it has to be English mustard for me. French at a push for sandwiches as long as it's put on very thick.
Wholegrain mustard is kept for mixing with butter and potatoes in mashed potato, or for roasting pork tenderloin wrapped in mustard, stuffing and bacon strips.
That last one is tomorrow's lunch sorted.
Wholegrain mustard is kept for mixing with butter and potatoes in mashed potato, or for roasting pork tenderloin wrapped in mustard, stuffing and bacon strips.
That last one is tomorrow's lunch sorted.
fossyant
Ride It Like You Stole It!
- Location
- South Manchester
I cook with it, but don't put it direct onto food - honey and mustard roast beef.
Reynard
Guru
- Location
- Cambridgeshire, UK
Cheese & onion toasties need a dab of English mustard on the inside. Then they taste exactly like cheese & onion crisps. 
A cheese sauce needs a bit of mustard in it to give it a bit of extra "oomph"
A cheese sauce needs a bit of mustard in it to give it a bit of extra "oomph"
Cycleops
Legendary Member
- Location
- Accra, Ghana
Dijon is the only type that is readily available here although you can get English from the bigger supermarkets.
I prefer English but don't like the ready made which I'm guessing has preservatives in it which blunt the flavour. Mustard powder is the only way to go. Eaten with a pork pie, heaven.
I prefer English but don't like the ready made which I'm guessing has preservatives in it which blunt the flavour. Mustard powder is the only way to go. Eaten with a pork pie, heaven.
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gavroche
Getting old but not past it
- Location
- North Wales
Dijon for me too. English is too strong for me.
WoW.....thats a new one on me.
Adam4868
Guru
I seem to remember a Norwegian girlfriend introduced it to me a long time ago.
raleighnut
Legendary Member
- Location
- One of the 'Elite'
Depends on the meal, frinstance I had a Dill sauce with my 'pan fried' Seabass tonight but that has Wholegrain in it, On a butty or with Hot dogs it has to be Colmans but with a Roast I make my own with Dry Powdered and a good teaspoon of Wholegrain and one of English mixed in
MontyVeda
a short-tempered ill-controlled small-minded troll
- Location
- Lancaster... the little city.
or buy a mustard I prefer?
lazybloke
Considering a new username
- Location
- Leafy Surrey
For my first 15 years or so I only knew Colman's English mustard, which I found disgusting. American mustard seems equally appalling; it's chief purpose to smother hot dogs to disguise the taste of gonads and mrm (pink slime).
Started shopping for myself once i was at uni, and discovered a whole new world of tasty mustards from other countries. Nom.
Started shopping for myself once i was at uni, and discovered a whole new world of tasty mustards from other countries. Nom.
