Many of us have heard that the Colman family made their fortune not with the consumption of their excellent mustard but with what was left on the plate.
They would not have been so prosperous had their customers, like me, usually had a soup on the go.
Any mustard left over from the table and about to dry out and become useless and a nuisance to deal with, may be diluted right away with a little water and added to an on-going winter – or even summer – soup, to its considerable advantage.
Now it so happens that in our household I use Dijon mustard (bought in France cheaply in jars) mainly for sauces and English mustard powder turned into mustard for the plate. My wife, Margreet, on the other hand, uses Dijon mustard as an accompaniment to meats, and English mustard hardly at all.
So I wondered whether the combination of the two types might be to both of our tastes. And it was.
In a small pot, blend together about 1/3 Colman’s mustard powder with about 2/3 Dijon.
Any left over from a meal can go immediately into a soup or sauce and not be wasted.
Mustard harmony/marital harmony.