English mustard

Serve at room temperature with plum sauce and hot English mustard.

These hot seeds are used for English mustard (see p60).

The change takes place only with cold water, a point worth remembering when preparing English mustard from powder.

But anyway, Swiss and hot English mustard, he was very clear about that.

And English mustard, freshly prepared, goes best with cooked ham on the bone.

The heat comes from freshly grated horseradish and dry English mustard.

Have ketchup and hot English mustard to hand.

Meanwhile, blend the English mustard, cornflour and water to a paste in a small bowl.

English mustard and ketchup are condiments sometimes used.

Remove the pan from the heat and stir in the English mustard and turmeric.

Serve with a salad and English mustard.

English mustard is usually sold as a powder; when mixed with water, it becomes a smooth, pungent paste.

With the addition of plenty of hot English mustard, it makes one of my favourite sandwiches.

This would imply that the majority of mustards are hot, but it is only the English mustard that is really fierce.

A more elaborate Béchamel sauce flavoured with cheese, English mustard and nutmeg may also be used.

As for me, I am going to stockpile jars of Colman's English Mustard - just in case.

Colman's English mustard powder, stirred with a smidgen of water and the requisite flat wooden spoon into an egg cup.

"Joe likes Tabasco, less mustard, Bruno likes the English mustard.

English mustard is a yellow powder which is mixed with water and consists of a mixture of black and white mustard seeds.

Stilton is good as a more decadent topping, but raw red onion, tomato relish and english mustard is my staple choice.

'ENGLISH mustard holds pride of place.

Strong English mustard (as well as French or American mustard) are also used on various foods, as is Worcestershire sauce.

English mustard powder and prepared English mustard is available in cans from most UK supermarkets.

I tucked into bockling with home-baked bread and delighted in the sparkiness of the English mustard, sharpening its sweeter Swedish counterpart.

English mustard is sometimes sold with horseradish incorporated, but I find that the flavour of the extra ingredient is lost unless it is a very well balanced mixture.