Discussion Thread

On 09/10/2013 08:10am, fshakoor wrote:

Dear All,

In Mamtas' 'Tuna & Mayonnaise Crunchy Sandwich' recipe, she lists one of the ingredients as 'English mustard' - what exactly is this? I'm not sure what kind of Mustard to buy. I recently bought Coleman's Mustard and could not eat more than a pinch of it in any food because it was so hot! But when you go to fast food style restaurants people put tons of mustard sauce on their fries and burgers. So have I bought the wrong kind?

Thanks all,

Farzana

On 09/10/2013 09:10am, fshakoor wrote:

Correction. I just saw that it is Steve Lister's recipe not Mamtas'. Sorry.

On 09/10/2013 01:10pm, Mamta wrote:

Hello fshakoor

I too find Coleman's, or any other, English mustard very hot, where as my husband loves it and eats lashing of it. I would substitute it with French or any other milder mustard, I am sure Steve won't mind :-)!

On 09/10/2013 03:10pm, fshakoor wrote:

Hi Mamta,

Can you recommed any brands or names of milder mustards as I don't know any. Is all French mustard milder?

Thanks.

On 09/10/2013 06:10pm, Kavey wrote:

English mustard is much hotter than French or American mustards.

However, when you are adding it into a recipe, such as mixing into mayonnaise, much of the heat is lost, and just the flavour remains.

For using in cooking I would keep your Coleman's and use small amounts.

For serving on hotdogs etc, I would buy an American-style mustard, in squeezy bottle, easiest to use.

For serving with plated dishes such as steak, a french mustard, either smooth or with whole grains in it, would be good. You can look for Dijon mustard as a nice type to try.

x

Kavita

On 09/10/2013 11:10pm, Askcy wrote:

The amounts given are for a lot of the mixture, and 2 tsp of mustard (English, colemans) goes a long way in that.

If you found/find this is too hot then use less, no recipe is set in stone...

I once went to a "burger van" and they had a massive catering tub of mustard with a big spoon in, I presumed by the spoon size that it must be American mustard so put spoonfuls on... took a big bite to find it was English mustard.. couldn't breathe.. eyes watering... really couldn't breathe... struggled to finish it.. LOL !

On 10/10/2013 06:10am, Mamta wrote:

fshakoor, that last reply by the way, was from the author of the recipe.