I have at least five different kinds of mustard in my fridge at any given time. Good old hot English, wholegrain (great for salad dressings), Dijon (great for anything) and some gourmet ones with exotic ingredients like black truffle and Chablis. Sophisticated stuff.
And then I have the other kind. The one of my childhood, the one that grandma made – of mustard powder, eggs, sugar and vinegar. I used to slather it all over polony. These days I know better of course, what with being so sophisticated and all. Yup now I slather it all over ham. Sweet and tangy, I adored it as a kid, and I love it still. Here it is, gran’s old-fashioned, home-made mustard.