You don’t have to be an Anglophile like me to love the British way of serving corned beef (a.k.a. salt beef) sandwiches, with English mustard and Branston Pickle. Branston Pickle is hard to find in the U.S., but fortunately, Colman’s English mustard powder isn’t.
Colman’s mustard has been my secret ingredient for years: I mix it into ground beef for burgers, salad dressings, and tri-tip marinades. Because there’s a lot of leftover corned beef at CHOW these days, I came up with three Colman’s-based mustards to spread on sandwiches this week (scroll down for recipes). Warning, though: Mustard powder is really strong stuff—sushi-bar wasabi bombs have nothing on Colman’s. It’ll clear out your sinuses and open up your lungs. Also, it will make your sandwich delicious.
Pictured, left to right:
Combine 1 tablespoon mustard powder with 1 tablespoon apple cider vinegar and mix well. Let sit 10 minutes for the mustard flavor to set, then stir in 2 tablespoons mayonnaise, 1 tablespoon minced pickled jalapeño, and a pinch of kosher salt.
Combine 1 tablespoon plus 2 teaspoons mustard powder with 1 tablespoon apple cider vinegar and mix well (it should be really thick). Let sit 10 minutes for the mustard flavor to set, then mix in 1 tablespoon honey and a pinch of kosher salt.
Combine 1 tablespoon mustard powder with 1 tablespoon Worcestershire sauce and mix well. Let sit 10 minutes for the mustard flavor to set before serving.
Photos by Chris Rochelle