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Three Recipes from Colman's Mustard

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August 2nd is National Mustard Day! Commemorate the occasion and celebrate the delicious condiment with these three recipes from Colman's Mustard. Established in 1814, Colman's Mustard of Norwich prides themselves on being one of the most widely recognized English mustards. Their recipe uses a blend of brown and white mustard seeds, to create a flavor packed addition to your favorite foods. See below for their recipes for: Mustardy Deviled Eggs, Barbecue Chicken Wings with Honey Mustard Glaze, and Colman's Mustard Mac and Cheese.

Mustardy Deviled Eggs
Ingredients:
6 large hard-boiled eggs, shelled
1/4 cup mayonnaise
1 tablespoon grated onion
2 tablespoons Colman's Original Prepared Mustard
Salt and pepper to taste
Yield: 3 Servings
Directions:
Cut the eggs lengthwise in half. Scoop out the yolks and place them in a bowl. Mash the yolks with a fork and add the mayonnaise, onion and the Colman's Original Prepared Mustard and mix well. Add salt and pepper to taste. Divide the filling among the egg halves, mounding it slightly. Garnish with dried pepper flakes or paprika powder. Arrange the eggs on a platter, cover, and refrigerate.

BBQ Chicken w/ Honey Mustard Glaze
Ingredients:
8 Chicken Breasts, boneless and skinless
Marinade
1 C. pureed tomato
1 C. orange juice
1/2 C. olive oil
1/4 C. vinegar
1 tsp. dried oregano
1/4 tsp. black pepper
1 clove garlic, crushed
Glaze
1/4 C. honey
1/2 tsp. Colman's Dry Mustard Powder
Directions:
Place chicken in a shallow dish. Combine marinade ingredients in a bowl and mix well to blend. Pour marinade over chicken. Cover and refrigerate for at least 6 hours or overnight. Turn chicken occasionally.
Drain off chicken. Grill chicken over medium heat for 45 to 50 minutes, turning frequently until cooked throughout. Combine honey and Colman's Original English Mustard Powder and brush on chicken just before serving. Serve with Mediterranean Beet Salad for a light summer supper.

Colman's Mustard Mac and Cheese
Ingredients:
1/4 C unsalted butter
1/3 C flour
3 cups milk
8 oz Gruyere grated (some extra for sprinkling on top)
6 oz cheddar grated (some extra for sprinkling on top)
2 ounces Monterey Jack grated
1/2 tsp kosher salt
1/4 tsp chipotle chili powder
1/2 tsp mustard powder
1/8 tsp garlic powder
2 lbs penne slightly under cooked by 2 minutes
Directions:
Butter an 8x13 baking dish (or smaller individual dishes). Preheat the oven to 350 degrees. Melt the butter and whisk in the flour. Add the milk and cook until the sauce thickens, stirring frequently. Remove from heat, slowly add the cheese, stirring well. Then add the salt, chili powder, mustard and garlic powder. Stir well. Mix the sauce with the under cooked penne, pour into the prepared pan. Sprinkle the cheeses over the top along with a bit of the chipotle powder for some color. Bake for 15 mins and serve.

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