# Brits put mustard on roast beef?
**URL:** https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502
**Category:** Cafe Society
**Created:** [March 11, 2007, 7:16pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502 "2007-03-11T19:16:45Z")
**Posts on this page:** 20
**Page:** 1
### Author:  [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)
#### Post date: [March 11, 2007, 7:16pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/1 "2007-03-11T19:16:45Z")
As an American, I only put mustard on beef when it’s part of a sandwich. But some British novels I’ve read suggest Brits put mustard on roast beef on the plate, and a “mustard-pot” is a typical item on the table. Is this true? Is it good that way? Does it have to be “English” mustard?
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### Author:  [@jjimm](https://boards.straightdope.com/u/jjimm)
#### Post date: [March 11, 2007, 7:22pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/2 "2007-03-11T19:22:32Z")
Yes, it’s true, though horseradish is more popular these days. And yes, it must be English mustard, which is intensely hot. A small spoonful of mustard is put on the side of the plate, and only the smallest smear of mustard is added to each forkful of beef before consuming.
The bespoke mustard pot, that had a lid and a teensy little spoon, does exist but is dying out, sadly. My late grandfather had one - he’d decant a jar of Coleman’s into the pot, but years before that, mustard would have been mixed up from a dry powder, directly in the pot.
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### Author:  [@jjimm](https://boards.straightdope.com/u/jjimm)
#### Post date: [March 11, 2007, 7:25pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/3 "2007-03-11T19:25:51Z")
[Here’s](http://www.barrythomas.co.uk/mustard.html) a fine example of a contemporary mustard pot.
Also, I failed to answer your question “Is it good that way?”. It’s all a matter of taste, of course, but personally speaking I absolutely love it. It adds a burning top-note to the wide savoury taste of the beef.
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### Author:  [@silenus](https://boards.straightdope.com/u/silenus)
#### Post date: [March 11, 2007, 7:30pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/4 "2007-03-11T19:30:44Z")
I have several antique mustard pots. Every now and then I’ll fill one up with freshly-mixed mustard and enjoy the sinus-clearing properties while dining on beef. Quite tasty.
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### Author:  [@GorillaMan](https://boards.straightdope.com/u/GorillaMan)
#### Post date: [March 11, 2007, 8:23pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/5 "2007-03-11T20:23:22Z")
Colman’s - the one good thing to come out of Norwich 😉
English mustard also will run a little into the gravy and the juice from the (hopefully pink) beef, which transfers a little of the flavour to anything else on the plate.
Mmmmm.
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### Author:  [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)
#### Post date: [March 11, 2007, 8:48pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/6 "2007-03-11T20:48:31Z")
[QUOTE=GorillaMan]
Colman’s - the one good thing to come out of Norwich 😉
English mustard also will run a little into the gravy and the juice from the (hopefully pink) beef, which transfers a little of the flavour to anything else on the plate.
Mmmmm.
[/QUOTE]
Mustard **and** gravy! And they say British cuisine is bland! 😉
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### Author:  [@betenoir](https://boards.straightdope.com/u/betenoir)
#### Post date: [March 11, 2007, 9:27pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/7 "2007-03-11T21:27:24Z")
Mmmm…mustard on roastbeef. Though still not as good as horseradish. Which is also not bland.
Whereas I’ve seen Americans put mayo on roastbeef. And most other things. And even our mustard is bland. And let’s not speak of our cheese.
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### Author:  [@jjimm](https://boards.straightdope.com/u/jjimm)
#### Post date: [March 11, 2007, 9:31pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/8 "2007-03-11T21:31:05Z")
Yet again I must stick up for _some_ American cheese. Sugarbush Farm in Vermont does the best cheddar I have ever tasted.
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### Author:  [@Cunctator](https://boards.straightdope.com/u/Cunctator)
#### Post date: [March 11, 2007, 9:36pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/9 "2007-03-11T21:36:40Z")
[QUOTE=BrainGlutton]
Does it have to be “English” mustard?
[/QUOTE]
We do this too, although whatever type of mustard is available is fine.
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### Author:  [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)
#### Post date: [March 11, 2007, 9:40pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/10 "2007-03-11T21:40:09Z")
[QUOTE=jjimm]
. . . but years before that, mustard would have been mixed up from a dry powder, directly in the pot.
[/QUOTE]
Is this powder still available? In the U.S.? Is it the same thing as the “Ground Mustard” you would find in the spice aisle of a supermarket? Do you mix it with water, vinegar, or what?
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### Author:  [@jjimm](https://boards.straightdope.com/u/jjimm)
#### Post date: [March 11, 2007, 9:47pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/11 "2007-03-11T21:47:23Z")
[QUOTE=BrainGlutton]
Is this powder still available? In the U.S.? Is it the same thing as the “Ground Mustard” you would find in the spice aisle of a supermarket? Do you mix it with water, vinegar, or what?
[/QUOTE]
[Sure is](http://www.colmansmustard.com/products.html). Given that the amounts are in Imperial (“English”) measures - ounces - strikes me that this might be a US site. You mix it with water. It’s also great to put in stock. Not sure if it’s the same as “ground mustard” - I would imagine that’s just ground mustard seed.
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### Author:  [@GorillaMan](https://boards.straightdope.com/u/GorillaMan)
#### Post date: [March 11, 2007, 9:48pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/12 "2007-03-11T21:48:00Z")
[QUOTE=BrainGlutton]
Is this powder still available?
[/quote]
Yes. It’s in my cupboard now. I prefer it to the jar version, because you can make it slightly thicker.
> [@](#):
>
> In the U.S.?
No idea.
> [@](#):
>
> Is it the same thing as the “Ground Mustard” you would find in the spice aisle of a supermarket? Do you mix it with water, vinegar, or what?
With water. If it’s any help, it’s Colman’s, and lists “Ingredients: mustard flour” 🙂
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### Author:  [@Rayne\_Man](https://boards.straightdope.com/u/Rayne_Man)
#### Post date: [March 11, 2007, 10:18pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/13 "2007-03-11T22:18:15Z")
[QUOTE=GorillaMan]
Colman’s - the one good thing to come out of Norwich ;)/QUOTE]
It’s been said that Colemans made their fortune because of the fact that people always mixed up too much mustard. Most of it was left either on the side of the plate or congealing in the pot.
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### Author:  [@brownie55](https://boards.straightdope.com/u/brownie55)
#### Post date: [March 11, 2007, 10:30pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/14 "2007-03-11T22:30:46Z")
The same Coleman’s will allow you to duplicate that searing Chinese mustard for your takeout eggrolls. The stuff in the plactic packs is just water compared to what they give you at your table. Making your own allows you to burn the hairs right out of your nostrils.
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### Author:  [@silenus](https://boards.straightdope.com/u/silenus)
#### Post date: [March 11, 2007, 10:34pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/15 "2007-03-11T22:34:38Z")
[QUOTE=BrainGlutton]
Is this powder still available? In the U.S.? Is it the same thing as the “Ground Mustard” you would find in the spice aisle of a supermarket? Do you mix it with water, vinegar, or what?
[/QUOTE]
Order it from [Penzey’s](http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmustardpowder.html). Fresher and cheaper than what your supermarket has.
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### Author:  [@GorillaMan](https://boards.straightdope.com/u/GorillaMan)
#### Post date: [March 11, 2007, 10:37pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/16 "2007-03-11T22:37:00Z")
Come on, chaps. _Colman’s_. No E. If they’re going to search for it, give them a chance of hitting it with the right spelling!
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### Author:  [@jjimm](https://boards.straightdope.com/u/jjimm)
#### Post date: [March 11, 2007, 10:41pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/17 "2007-03-11T22:41:26Z")
I got it right second time.
It has to be Colmans, I agree. Forget that bulk stuff.
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### Author:  [@silenus](https://boards.straightdope.com/u/silenus)
#### Post date: [March 11, 2007, 10:47pm UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/18 "2007-03-11T22:47:29Z")
Penzey’s is better. I’ve got both in the cupboard.
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### Author:  [@Quartz](https://boards.straightdope.com/u/Quartz)
#### Post date: [March 12, 2007, 12:01am UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/19 "2007-03-12T00:01:40Z")
I prefer my beef unadulterated, but then spice doesn’t do me. ☹
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### Author:  [@betenoir](https://boards.straightdope.com/u/betenoir)
#### Post date: [March 12, 2007, 12:20am UTC](https://boards.straightdope.com/t/brits-put-mustard-on-roast-beef/395502/20 "2007-03-12T00:20:18Z")
[QUOTE=jjimm]
Yet again I must stick up for _some_ American cheese. Sugarbush Farm in Vermont does the best cheddar I have ever tasted.
[/QUOTE]
Ah well I was speaking of the cheese known as American. Which I’m not sure is cheese. Or food. And this is what gets slapped on a lot of American food. When they’re out of mayo. And didn’t we invent Cheez-Wiz? But point taken, I’ve had plenty of good American cheddar.
I will still come out as against yellow mustard.
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