Tewkesbury mustard

Tewkesbury Mustard is a type of mustard that originated in the town of Tewkesbury, Gloucestershire, England. It is a blend of mustard flour and grated horseradish root that was historically rolled into balls and dried.

History

Tewkesbury Mustard has a long history dating back to the 16th century. It was mentioned in Shakespeare's play Henry IV, Part 2, indicating its popularity during the Elizabethan era. The mustard was traditionally made by combining the white mustard seed grown in the area around Tewkesbury with the horseradish that thrives along the banks of the nearby River Severn.

Production

The production of Tewkesbury Mustard declined in the 19th century, but it has been revived by a number of artisan producers. The mustard is made by grinding the mustard seeds into a flour, then combining this with grated horseradish. The mixture is then moistened with water, vinegar, or cider to create a thick paste. This paste can be used immediately, or it can be rolled into balls and allowed to dry for later use.

Culinary Uses

Tewkesbury Mustard is known for its strong and pungent flavor. It is often used as a condiment for roast beef, but it can also be used in a variety of other dishes. It can be mixed with cream to create a sauce for fish or chicken, or it can be used to add a spicy kick to salad dressings and marinades.

See Also

• List of mustards
• English cuisine
• History of Tewkesbury

References

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