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Could the problem possibly be due to the variation in the amount of starch in the mustard used from batch to batch of your own making, so its thickening quality varies each time? Or could it be stale stock? According to their website, Colman's mustard is made from 60% locally sourced yellow mustard seed and quality controlled, so it is fairly constant from ...


It sounds to me like your bigger sources of thickening is the pectin in your red peppers- it would also be your biggest source of variability. Peppers will have more pectin and sugars if they are ripe, and will thicken nicely, but ultimately, nature makes these things pretty fickle, and if they happen to be unripe, or just plain grumpy, they may not have ...

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