In 1866, Queen Victoria bestowed Colman's Mustard with the ultimate seal of approval: the Royal Warrant. It has been stocked in the Royal kitchen at Buckingham Palace ever since.


In honor of Prince George's birthday on July 22nd, host the ultimate royal soiree. Whether its Fish and Chips or Sheppard's Pie, no dish is complete without Colman's English Mustard, the iconic spice approved by Queen herself!

To properly celebrate, I've included several savory and flavorful recipes provided by Colman's Mustard to create a meal fit for a queen.

Some recipes include:

Colman's Tartar Sauce
Sweet Corn Chowder
Grandma Fay's Bar-B-Q Ham Rolls
Spicy Chocolate Popcorn

Colman's Tartar Sauce


1 cup mayonnaise
1 T. Colman's Original Prepared Mustard
1/4 C. diced onion
1 T. fresh lemon juice
1 tsp. chopped parsley
1 tsp. capers
2 T. chopped sweet pickle
Salt and pepper to taste
Directions: Combine all ingredients and mix well. Drizzle over fresh grilled fish or use as a dip for fish and chips.

Sweet Corn Chowder



2 tablespoons butter
2 tablespoons flour
2 tsp Colman's Dry Mustard Powder
2 cups chicken stock
½ cup diced ham
2 cups canned sweet corn (after draining)
1 green onion, finely chopped
2/3 cup heavy cream
Salt and pepper to taste
Yield: 4 Servings
Directions: Melt the butter over low heat in a medium-size saucepan. Add the flour and mustard powder, and cook over low heat, stirring constantly, for 1 to 2 minutes. Gradually stir in the chicken stock (don't worry about lumps), then bring the mixture to a boil over medium heat, stirring continuously until it thickens. Add the corn and ham. Cover and cook for 5 to 8 minutes, stirring frequently. Add the green onion and heave cream, and continue cooking only until the mixture is thoroughly warmed (but don't let it boil). Serve immediately

Grandma Fay's Bar-B-Q Ham Rolls



12-ounce bottle of commercial chili sauce (such as Heinz Chili Sauce)
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 tablespoon Colman's Dry Mustard Powder
12 ounces of very thinly sliced ham, cut into 1-inch pieces
16 small dinner rolls or 4 large submarine rolls
Yield: 16 appetizers or 4 submarine sandwiches
Directions: Combine the chili sauce, brown sugar, vinegar, and mustard in a saucepan, stirring until well mixed. Add the ham. Cook over medium heat, stirring frequently, until the sugar is dissolved and the mixture is hot (about 10 minutes). Serve the ham warm on sliced dinner rolls, as an appetizer, or pile it on submarine rolls for hearty eaters.



Spicy Chocolate Popcorn

1 bag buttered popcorn
1/2 cup semi-sweet chocolate chips
1/4 cup milk
2 tsp. Colman's Mustard
1 tbsp. light Karo Syrup

Pop the popcorn according to package directions. In a small saucepan add the chocolate chips and heat on low. Add the milk and stir constantly until the chocolate is melted and smooth. Add the mustard and the Karo syrup. Mix well. Dump the popcorn into a bowl and pour chocolate mixture over popcorn. Mix well and let it sit till it cools. Then serve.

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