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    You are in: Home / Recipes / English Mustard Recipe
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    English Mustard

    Average Rating:

    3 Total Reviews

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    • on September 22, 2003

      It is definitely spicy and hot...but good! I took a little time and used my mortar and pestle to crack the brown mustard seeds. Otherwise, I followed the directions exactly. The mixture was indeed a little thin and watery, but as Evelyn promised, it turned into "mustard" after the 2nd day or so. We tested this first batch on a scrambled egg sandwich and enjoyed every bite!

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    • on November 28, 2012

      Delicious plus a great way to unblock those sinuses! I used half a dozen small bird's eye chiles which gave it similar heat to commercial hot Hot English Mustard but it was much more flavoursome and a better texture due to just cracking the mustard seeds. I saw another review that maybe it needed a little more mustard power and being an old English recipe took a punt that maybe it was based on old imperial tablespoons that were closer to 20ml instead of 15ml. I went ahead and used Aussie tablespoons that are 20ml to measure everything and that turned out perfectly, easily spreadable without being runny.

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    • on January 06, 2006

      This is quite spicy and hot and we love it! Living here in England and married to a Brit, English mustard is a definite staple in our house. However, it was still thin and watery even after sitting a couple of days. I added another tablespoon of mustard powder and that helped a bit. I think that next time I make it, I'm going to switch the amounts on the seeds and the powder so that it does become thicker. Thanks Evelyn!

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    Nutritional Facts for English Mustard

    Serving Size: 1 (384 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 572.7
    Calories from Fat 258
    Total Fat 28.7 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 4686.8 mg
    Total Carbohydrate 52.2 g
    Dietary Fiber 18.5 g
    Sugars 23.7 g
    Protein 24.6 g


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