I am from Germany and I want to cook a recipe that has "English mustard" in it. I don't really know the difference between different kinds of mustard.

For example, the mustard I mostly use here in Germany is this one:


It's just called mustard. Is english mustard something different? Is the one I know more of a yellow/ american mustard or something else entirely?

  • What's the recipe? – The Photon Nov 21 '20 at 0:26
  • Currently I want to try Gordon Ramseys Beef Wellington, but I've seen a few recipes online that request english mustard. – Matthias Nicklisch Nov 21 '20 at 9:00
  • I use Colman’s on his Wellington and love it. – JacobIRR Nov 22 '20 at 16:07
  • The difference should be minimal, use whatever mustard you like. – Neil Meyer Dec 9 '20 at 16:46

I’m guessing that English mustard would refer to a mustard with more heat and stronger flavour than American (yellow) mustard. The Brits in my family usually mean Colman’s brand when they ask for mustard, and a little goes a long way. And the jar says original English mustard, for whatever that’s worth. I am unfamiliar with the German mustard you linked, however the ingredients on my container are water, mustard flour (21%), sugar, salt, wheat flour, turmeric, citric acid, and xantham gum. Maybe you can compare?

Colman’s Mustard

  • images.app.goo.gl/oJ6gMg6ZL71eYAes7 link to a very good English mustard made by Ramsa in Austria. I guess available in Germany as well. – Alchimista Nov 21 '20 at 8:43
  • There isn't a very detailed recipe on the Bautzener Senf. It says Water, mustard seeds, brandy vinegar (german Branntweinessig), Salt, Sugar, Spices and aroma. – Matthias Nicklisch Nov 21 '20 at 9:03
  • I think I will accept this answer as the common opinion is that english mustard is something different than our german mustard. I will try to get some for my recipees. – Matthias Nicklisch Nov 21 '20 at 9:06
  • 3
    The ingredients list won't tell you the most important thing: the variety of mustard seed used. Along with the concentration, that's the primary factor determining strength. Two mustards can have identical ingredient lists and concentration, yet wildly different strengths. – Sneftel Nov 21 '20 at 11:37
  • 1
    @MatthiasNicklisch If you equate “German mustard” with plain “Mittelscharfer Senf”, you are doing injustice to the German Senf/Mostrich world. Once you leave the realm of the Wurstbuden-condiments, you’ll find everything from Bavarian sweet mustard (Weißwurst!) to extra pungent as mentioned in another answer. And that’s not even touching on the more international products, that already hit German shelves (fig mustard and cheese, anyone?). – Stephie Nov 21 '20 at 20:57

The German „Mittelscharfer Senf“ ist pretty wimpy compared to the average English mustard that looks deceptively similar.

You need something that packs more punch, if you can’t get proper English mustard (the Coleman’s in the other answer is occasionally available in German stores), a Dijon mustard (Maille is a commonly seen brand) will do, or a „Scharfer Senf“ (strong/sharp mustard) of a German brand.

  • I totally disagree sorry. If I must divide mustards in categories, dijon goes with the mustard typically found in Germany rather than with the English one. Coleman's is certainly available in Germany as well as an Englisher Send produced there or in Austria. I'll try to get back to memory it's name because it is even very good :) – Alchimista Nov 21 '20 at 8:39
  • @Alchimista I was talking about suitable substitutions, not implying that it’s the same. And yes, I happen to have used all of them. – Stephie Nov 21 '20 at 10:35
  • yes perhaps I didn't read well. Meantime I've found other labels too, including labelled as supermarket chain. All of them made in Austria. – Alchimista Nov 21 '20 at 10:43
  • :( found none in the one supermarket chain. Perhaps I’ll try another. This question triggered my “want some” reflex... – Stephie Nov 21 '20 at 10:55
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    Dijon bought in France or French brands bought in England (Maille usually) is probably the closest I've tasted to English mustard. There are so-called Dijon mustards that have far less flavour (to the extent that I would happily lick the spoon - you wouldn't do that with a proper Dijon or English mustard) – Chris H Nov 21 '20 at 12:12

The "easiest solution" would be to go with Gordons recipe that doesn't use mustard


  • 2 x 400g beef fillets
  • Olive oil, for frying
  • 500g mixture of wild mushrooms, cleaned
  • 1 thyme sprig, leaves only
  • 500g puff pastry
  • 8 slices of Parma ham
  • 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
  • Sea salt and freshly ground black pepper

Based on this link and their description of "English mustard"

English Mustard: Made from both white and brown or black seeds, flour, and turmeric.
Usually bright yellow in color with an extremely hot spiciness to the tongue.

and the other answers and comments I wouldn't use Bautzner Mittelscharfer Senf as this one is really mild and not spicy at all. Dijon mustard is always a good choice (imho) but as an alternative I would suggest to use something like the quite common "Original Löwensenf extra" which brings a well-balanced mustard and vinegar taste and a good portion of heat with it.

Jar of "Original Löwensenf extra"

  • 1
    Löwensenf extra seems to be a German mustard that’s a Dijon type. Good to know, will give it a try one day. – Stephie Nov 21 '20 at 21:12
  • Löwensenf is good stuff from Düsseldorf - standard there. – Martin Peters Nov 22 '20 at 11:42

I have found that English mustard has a pronounced turmeric flavour which brings it more in line with horseradish. German mustard is milder taste with a stronger taste of the mustard seeds. The german varieties also seem to have a bigger taste of the malt vinegar.

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