[Closed] What mustard cuts the mustard?

Händelmaier Senf is the number one mustard for Weißwurst here in Bavaria.

My sister got some on amazon, I think.

Maille dijon for me, goes well in a sandwich or as a condiment in the table.

Maille dijon here too.

Tracklements.

Tracklements Strong English.

Grey Poupon or Maille.

Both my brother & dad commented on how strong Grey Poupon was when I made them a sandwich, and they are used to chilli heat.

You stopped buying Coleman's because you overheard someone slagging it off in a supermarket? I'd probably stick to gruel in future tbh

Tracklements is nice and strong.

You stopped buying Coleman’s because you overheard someone slagging it off in a supermarket?

LOL FOMO!

That Tracklements one is selling it to me. Might have to get a jar of one of the french one's too, I've had both of the French mustards recommended above in the past, they were acceptable I vaguely recollect, but not sure they had much kick.

Colemans, made from powder.

Or, Tracklements.

There used to be one called Spitfire which I used to like (possible just because of the packaging), but I haven't seen it for ages.

The best I've found recently is Asda own brand English mustard. Really.

@easily was it this Tracklements

Quite taken with the Tracklements Spitfire here. And beaten to it by about a minute!

We've also got some Tesco English on the go and that's fine for day to day sandwich/sausage/etc.

The Heinz English mustard you get in pubs/ hotels in little sachets is weird. Not unlikable but very mild and slightly earthy. Don't know if it would be the same in a jar.

As CFH says - Colemans in powdered form is stronger than the pre-made stuff in a jar. On a slight tangent a strong horseradish sauce is a good alternative in many situations where mustard is required.

What mustard cuts the mustard?

Colonel, in the hallway, with the chainsaw.

@sirromj
No, it was this:

https://www.petersofkensington.com.au/public/catalog/entryinfo.aspx?ec=721521

Now that I think about it I used to eat it while I lived in Australia - I don't think I've seen it in the UK. Great packaging, as I said.

Been thoroughly disappointed by a couple of tracklement products, including the strong English mustard, my arse. Colman’s has been a staple for many years, though i can never get a great consistency with the powder & it’s simply not very strong.
Been pointed towards waitroses essential (in house) English mustard, it pretty good & my current go to.

Grey Poupon, best for flavour.

Colemans powdered does the business. And for an absolutely stonking alternative for anything sausagey, try this

https://gran.luchito.com/our-products/chipotle-paste/

You don't cut mustard, you spread it.

Colemans powder, make half an hour in advance, or there was some French stuff in a red pot I had once called pompier that was spectacular, sorry, perhaps not much help.

What happened to your Taylors towards the end of the jar? Mine has never failed me but the jars don't last all that long.

The little bit of the country* where I grew up hasn't brought much to the world it but we do have it to thank for the heavenly paste that is Taylors mustard. I've known many a Coleman's eater converted over the years. There is no finer English mustard. It's far milder, yes, but you want to taste the sausage too, do you not?

Well there's also Aston Martin, but (AFAIK) they don't make condiments, so bollocks to them.

As for Tracklements... (rolls eyes)

*Newport Pagnell. Yeah, I know it's made in Glasgow now but it's the same stuff and we still love it. Still to be found in every good butcher round these parts.

Maille Dijon or waitrose own brand Dijon. Someone said to me to make the Colman’s powder with milk to make it stronger...

Yeah Tracklements Spitfire Chilli

Tracklements Spitfire vote here - discovered a few years ago on a roast beef and blue cheese sandwich and never looked back.

Spitfire here.

Or if you really want to bring the heat, this stuff is fantastic:

https://www.souschef.co.uk/products/pommery-firemen-s-mustard?variant=17026689138746&currency=GBP&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=Cj0KCQiAvP6ABhCjARIsAH37rbSKJEY3CIm2yXRNj2vC9Om8WP_3-dDAtB_1ObTRMDWzYv7mYOWbP6kaAk7bEALw_wcB

Edmond Fallot Horseradish Dijon Mustard

Nothing compares, not even fresh English. Open, dip in a chunk of cheese and have your mouth explode.

And for an absolutely stonking alternative for anything sausagey, try this

@csb it is good stuff, I bought it to add to stews, but I've been using it instead of mustard on my bacon sarnies too!

Mrs BigJohn grows horseradish. Sticking your nose into a bag of grated can make your eyes run. That and powdered Coleman's is all we need.

When I managed to get up to the outer Hebrides last August, randomly stopped at a little honesty shop kiosk thing for artisan mustard. Bought some pepper tyre mustard which was *DELICIOUS*, but was a small pot and was £6 or so....... I’d buy again, to be fair. The other type wasn’t nearly as nice.

Can’t remember the name of the place but was on south end of Harris towards the ferry.

This will be of no use to you, because it's local to me here near Paris and isn't available anywhere except from the local market; a chili and garlic mustard that is absolutely gorgeous. It's wonderful stuff, artisan made and only available in small jars, but I get through them like, well, hot mustard. Useless answer for you, but really deserves a shout out and should be crowned as the world's nicest mustard*

*Or at least one of them.

I'm currently loving the Waitrose Essential, quite fruity but still packs a back of the nose punch. A colleague at work forever raves for Tewkesbury Mustard:
http://www.tewkesburymustard.co.uk/

Recommend a mustard. Must be strong, don’t want no slightly sweat wholegrain stuff that my 2year old could (actually does) eat.

Surely you have different mustards for different situations. This is STW - not blooming America.

I always used to like Colemans but then one day my world came crashing down around me as I overheard a stranger in the big 24 hour Tesco, express her disgust at Colemans mustard, probably 5 years ago now.

Was Waitrose closed? Presumably the only reason that someone so affected by the views of others would be in a Tesco.

Now today, I open a jar of Colemans and I fell back in love with it. It was bliss on my roast chicken and roast potato as the fumes went up my nose and lodged in the back of my throat and made my eyes water.

It sounds like you want colemans - in which case - have colemans!

The wife got some Tesco Dijon as she's not a fan of anything too strong, although it was immediately relegated as being inedible due to the strength!
This stuff will have the back of your nose bleeding at the merest addition. However, I fear it is probably down to poor mixing or someone putting the wrong amount of mustard powder in the mix.
The next jar she gets will be more like lemon curd.

Wasabi - I know the stuff you can by at a supermarket isn't really Wasabi but a green mustard in a tube, but I like it. Has a kick but unlike chili it is temporary. A ham, cheese and Wasabi sandwich is a favourite here.

Mrs BigJohn grows horseradish

I take it you know to grow it in a pot ?.
In the veg patch its the type of plant that is totally impossible to eradicate. Dig it up, roots and all and by next year you'll have a new plant sprout and grow a new batch. The roots go very very deep and sometimes spread throughout the entire patch.

Coleman’s English mustard cuts the mustard for me in most circumstances and always have a big jar as the ‘staple’ mustard for cutting.

Yet, for my tastes there are dishes which are improved by different mustards to English.

ie

- Roast chicken relishes a light Dijon mustard

- A frankfurter flourishes with the sweet and sour taste of French’s American mustard

- Fish is fintastic with wasabi

- Salad is stupendous with honey-mustard vinaigrette (again, use a smooth Dijon moutarde as a base)

- Wholegrain dijon mustard such as wholegrain grey poupon on the other hand is a horror on or with anything. Torture. YMMV.

For me I generally use Colman’s but then I use loads of it when making anything with mince meat (spaghetti or shepherds pie etc) rather than as a condiment on a dinner itself

Colonel, in the hallway, with the chainsaw.

Very good.

Colemans ready or powder for me as I have both. The rest are just weak ... weak and I mean weak.

Nothing come close in Europe at the moment in terms of quality and price to Colemans.

However, if you really want strong stuff then try wasabi ... I also have that.

If you want your eyes to water spread it on your toilet paper.