A word to the wise, and a word of warning… mustard!
If you’re visiting the United Kingdom, then beware of the mustard.
Yes, some ‘American’ style restaurants serve American style mustard – such as French’s, and that’s fine for burgers, but in Britain and much of western Europe the mustard you will be presented with is likely to carry a more significant kick.
Think wasabi, think horseradish, think intense heat and a streaming nose and you’re in the right ballpark (no pun intended).
There are some great videos on YouTube of Americans trying English Mustard for the first time:
By far the most popular mustard in Britain is Colman’s, milled in Norwich, in East Anglia – which is that bulbous part of the map on the east coast of England, slightly north of London. The company was founded by Jeremiah Colman in 1814 and the company has remained true to its Norwich roots since the its foundation. Queen Victoria granted the company a Royal Warrant in 1866, and the warrant has been continued by subsequent monarchs to this day.
Colman’s mustard is available ready mixed (as above) or in powdered form, mix the powder with water (or perhaps a little beer) shortly before the meal is served for some serious heat.
For the most part, the mustard you will encounter in Blighty will be ‘English’ mustard, this shares the colour and texture of American style mustards, but other varieties are available:
- English Mustard – the original, bright yellow – and this is the natural yellow of the crushed mustard, not the result of artificial colours or added Turmeric – treat it with respect and it’ll reward your taste buds in return.
- French Mustard (or Dijon Mustard) – introduced in 1856, it’s made with burgundy wine which lends the mustard its pale brown colour.
- Wholegrain Mustard – where the mustard seeds are not crushed, giving more texture and a more subtle, but still potent flavour.
- Flavoured Mustards – it’s not uncommon to encounter wholegrain mustards that have been flavoured with extra ingredients such as Honey Mustard (often used as a barbecue marinade), Horseradish Mustard (even hotter than English mustard) or Chilli Mustard (use your imagination)
Whichever mustard you encounter, don’t be too afraid; try a small smear on the side of your plate, it really enhances the flavour of roast pork, a bacon sandwich or a good steak.