[poooogles]

English mustard is food of the gods. Tracklements (few miles from where I'm typing now) Strong English Mustard especially so. Might be a regional thing (or a class/culture thing?), but mustard goes in lots of stuff where I am in the south.

[samizdis]

Good old-fashioned yellow English mustard is the go-to condiment for cold cuts of beef and ham, for pork pies and scotch eggs, for grilled steak and gammon, and it beats ketchup hollow when it comes to the bacon sarnie. Clean, crisp, and hot without being uncomfortably so.

[arethuza]

"it beats ketchup hollow when it comes to the bacon sarnie"

Sorry - that's just wrong, probably should be illegal. ;-)

Brown sauce (HP if you are posh) that's the only thing to have on a bacon sarnie.

[bowsamic]

> hot without being uncomfortably so.

?? English mustard is almost noxious

[oneeyedpigeon]

Obviously, this is in the taste buds of the beholder. I (English) find English mustard has a nice kick, but it's definitely not strong. It's nowhere near as strong as chilli sauce, for example.

I do also like the flavour of American mustard, you just have to use very different quantities. I would recommend something like 5-10x the amount of US mustard to UK mustard. A jar of Colmans mustard should last you a year or so.

[tallanvor]

The tiny jars of Colman's I can get lasts me like a month!

But you can't compare English mustard to hot (chili) sauces - they're not the same type of spiciness at all. English mustard packs a great kick like you'll get from good horseradish sauces or wasabi, which isn't surprising since they're all in the same family. You get the feeling of the sinuses clearing, but there's no heat/burning sensation that sticks around in your mouth. Both of these are great additions to the right foods.

[rowanajmarshall]

> It's nowhere near as strong as chilli sauce, for example.

I dunno about that, I can slather stuff in a strong chilli sauce and can happily eat up to Madras curries (vindaloo with some discomfort) but English mustard _kills_ me.

[beardyw]

You need to take into account how strong it is before you add great dollops of it to your food. It's great stuff when used wisely.

[idk1]

I have a dab on things, it's like silly hot sauce, just a dab is needed. This 'slathering' in the article would end up in the emergency room.

[cameronh90]

I think maybe GP was reacting to this line from the article: "Much of it is the Dijon variety, a condiment that comes with a nose-tingling kick, not the milder and sweeter sauce slathered on hot dogs in Britain or America."

It's a bit of a strange statement to me also. Hot dog stands aren't much of a thing here, and Dijon or English mustard are much more common than French's Yellow Mustard or whatever.

But yeah, English mustard or Dijon goes into a lot of stuff in my kitchen.

[idk1]

Oh yes for sure, I just meant I don't have it slather on sausages. I think my face would fold in on itself if I had more than a dash of English mustard. I like it on the side of susage and mash, or toad in the hole, but certainly not lots in a bun.