Not to be mistaken for the yellow mustard frequently squirted on hot dogs or hamburgers, Colman’s Mustard is a powerful, versatile ingredient that at-home cooks, as well as restaurant chefs, use to add an extra dimension of irresistible flavor to their meals. Place a dollop on your turkey, add a teaspoon to your favorite salad vinaigrette, or try an exciting twist on classic Thanksgiving mashed potatoes with the following recipe!

Colman’s Sweet Potato & Mustard Mash


4 large sweet potatoes
8 fl oz half and half or full cream (“Mom” prefers organic)
6 level teaspoons of Colman’s Prepared Mustard
Juice of 2 Lemons


Peel the sweet potatoes and cut them into large cubes.
Boil them for 15 minutes in salted water until they are just tender but not soft.
Drain, and transfer to a blender and add the cream. Blend for about 30 seconds until you have a smooth mixture.
Return the potatoes to the pan and stir in the Colman’s Mustard, warm through and add the lemon juice.

Serves 8.

(Source: Paul Hartley’s ‘The Colman’s Mustard Cookbook’)

*Image courtesy of*

You know the saying, “A little dab will do ya” – well, they must have been talking about Colman’s Mustard! This tangy English Mustard has been adding zip and zest to everything from recipes to basic sandwiches since 1814! This is no classic yellow American store-bought mustard that you can spread liberally on your burger or hot dog – this is intense, spicy, and mouth-watering mustard, meant to enliven your food! It is true, a little dab on your sandwich will do ya!

Colman’s distinctive and incredibly flavorful mustards provide a subtle, but rich flavor that is not overpowering and is great for even the pickiest of eaters. It adds unique layers of flavor to everything from Asian dishes to American grilling favorites. Toss in dressings, add to soups and stews, or make your next family dinner extra special with a mustard that serves as condiment, spice, and seasoning all rolled into one delicious spoonful.

What recipe did “Mom” try with Colman’s Mustard? Classic Meatloaf, with a kick! This made the hubby happy, of course!

Colman’s Classic Meatloaf


2 lb. ground beef (You can also substitute Harmony Valley Veggie Burger Mix)

2 eggs, lightly beaten (“Mom” prefers cage-free, organic eggs)

1 onion finely chopped

2 T. Worcestershire sauce, plus one teaspoon

1 ½ tsp. Colman’s Dry Mustard

½ tsp. freshly ground pepper

1 cup fine, dry, seasoned bread crumbs (“Mom” prefers Panko-style bread crumbs)

¾ cup beef broth (“Mom” prefers vegetable broth)

1 T. olive oil

¼ cup ketchup (“Mom” prefers organic spaghetti sauce, as it adds more flavor)


Preheat oven to 350 degrees.

In a large bowl, combine beef, eggs, onion, 2 T. Worcestershire sauce, Colman’s Dry Mustard, and bread crumbs. Mix well until all ingredients are incorporated. Well washed hands are the best tool for the job. Add broth and mix again. Oil the inside of the loaf pan and add meat mixture. In a small bowl, mix ketchup and 1 tsp. Worcestershire sauce. Spread on top of meatloaf. (“Mom” likes to top the meat loaf with ketchup drizzled across the top and sprinkled with freshly ground black pepper.)

Bake for 45-55 minutes. Serve and enjoy!

For more information about Colman’s Mustard, to locate a store near you, or to purchase, visit

*Company geneorusly provided samples, images, and recipes for this review.*

Making your own barbeque sauce for summer grilling is easy with the tangy addition of Colman’s Mustard! This simple recipe whips up in 10 minutes, and is better than any store-bought barbeque sauce you can find!

Colman’s Barbeque Sauce


8 teaspoons Colman’s Original English Mustard

6 teaspoons sugar

1 cup cider vinegar

2 teaspoons chili powder

1 teaspoon black pepper

1 teaspoon white pepper

½ teaspoon light soy sauce (“Mom” prefers San-J Gluten-Free Tamari)

2 teaspoons butter (“Mom” prefers organic)


Combine all ingredients except soy sauce and butter in a saucepan.

Simmer for 10 minutes then remove from heat.

Stir in soy sauce and butter and let it all combine.

*Recipe & image courtesy of*