3 Reviews

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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Geema September 22, 2003

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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Peter J November 28, 2012

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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CulinaryQueen January 06, 2006
English Mustard