English mustard powder is a dry table and cooking condiment made from ground mustard, turmeric and wheat flour. It is a speciality of England and rarely seen elsewhere. It has a bright yellow colour, and a strong, sharp flavour that is somewhat bitter and pungent rather than hot. It is usually produced from yellow mustard seeds, but some brands use a mixture of yellow and black seeds. English mustard is also available ready-prepared and bottled; it is more vinegary in taste than English mustard powder.
Salt-crusted sea bass with runner bean salad
Braised steak with gravy
Southern-style pork and beans
Irish rarebit
Bacon rarebit with apple chutney
Spiced mackerel with horseradish potatoes
Devilled kidneys
Bacon and mature cheddar straws
Double baked cheese soufflés
Coleslaw
Mustard, bacon and caramelised onion scones
Mango chutney
Piccalilli
Cranberry and Cumberland sauce
How to make mayonnaise
English mustard powder and prepared English mustard is available in cans from most UK supermarkets.
Keep in a dry place. The powder is ideal for travelling with or taking on camping trips.
Mix the powder with cold water to the desired consistency before use. Serve with cooked charcuterie, or add to sauces, casseroles, vinaigrettes and mayonnaise. Alternatively, rub prepared mustard powder over rabbit, fish, chicken, pork or beef before cooking. Use this preparation in recipes where the sharpness of the vinegar in bottled mustard would ruin the flavour balance of the finished dish.
Article by Sejal Sukhadwala
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
