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.
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.
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
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.
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