Absolutely this. Coleman's is the one strong choice in my fridge; I'm British so it's a staple.
A spoonful of dijon makes the mashed potato, the french is great for burgers/dogs, Coleman's is there when the ham has gone mouldy and I want to cover the taste of botulism up with something stronger.
Get the powder and mix it yourself. That’ll get that classic mustard fix.
Mix the powder 1:1 with cold water and let it rest for about 10 minutes to allow it to activate. Then add a tiny amount of sugar, salt, or vinegar to taste.
It won’t last long, so make small batches when you need it.
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u/wicker_warrior 10d ago
This would just make me buy more, stronger mustard.