English mustard is a whole thing
English mustard holds a unique place in the pantheon of condiments, distinguished by its remarkable heat and distinctive yellow hue. Unlike the milder French Dijon or the sweet German varieties, English mustard delivers a sharp, sinus-clearing punch that has made it an integral part of British cuisine for centuries.
The story of English mustard begins in medieval times when mustard seeds were primarily valued for their medicinal properties. By the 18th century, however, enterprising millers in Norfolk had transformed this humble seed into a culinary sensation. The key innovation was removing the husks from the seeds before grinding, creating a finer, more potent powder that would become the foundation of English mustard's reputation.
The most significant milestone came in 1814 when Jeremiah Colman established his mustard mill in Norwich. Colman's revolutionary approach involved blending brown and white mustard seeds in carefully guarded proportions, then milling them to an exceptionally fine powder. This technique created the characteristic bright yellow color and fierce heat that defines English mustard to this day.
English mustard's distinctive character comes from several factors. First, it traditionally uses a higher proportion of brown mustard seeds (Brassica juncea) compared to the milder white seeds (Sinapis alba). Brown seeds contain significantly more allyl isothiocyanate, the compound responsible for mustard's heat and that unmistakable nasal sensation.
Second, English mustard is typically sold as a powder rather than a prepared paste. This preserves the volatile oils that create the heat, which dissipate over time in prepared mustards. When mixed with cold water just before serving, these oils are released in their full potency, creating that legendary English mustard bite.
The texture is another hallmark – when properly prepared, English mustard should be smooth and glossy, not grainy. This requires the finest possible grinding and careful attention to the water-to-powder ratio.
English mustard's intensity makes it a powerful culinary tool. A small amount transforms roast beef, elevating it from simple fare to a complex flavor experience. It's equally at home with traditional British sausages, where its heat cuts through rich, fatty flavors beautifully.
In cooking, English mustard powder serves as a secret weapon in cheese sauces, Welsh rarebit, and salad dressings. Even a pinch can add depth and complexity without overwhelming other flavors. Many chefs appreciate that the powder form allows for precise control over both flavor intensity and consistency.
The condiment has also found its way into marinades and dry rubs, where its heat develops differently under cooking, becoming more mellow while retaining its characteristic warmth. Here are English Mustards we love:
Colman's English Mustard - Coleman’s is the gold standard for a reason with its sharp, clean flavor, bright color and pop of heat. (Also try the powdered variety)
Mrs. Bridges Traditional English Mustard - Not only is this Scotland-made mustard outstanding, but the packaging is downright charming.
Masterfoods Traditional English Mustard - This Australian import brings that horseradish heat.
Tracklements Strong English Mustard - They’re not kidding with the word “strong” and it works beautifully.
Tewkesbury Mustard - Looking at their online shop, you’ll find winners like Good Wyfe’s Revenge Mustard and Very pleasant Peasants Mustard, among others. All standouts, and all with grated horseradish for big heat.
Monty’s Norfolk Mustard - This regional specialty comes from different makers, but Monty’s a leader. Try the Bandersnatch Mustard or the Rib-Tickler Horseradish Mustard from their online shop.