I love mustard.
Not Grey Poupon or Gulden’s, for while all mustard consist of the same menu.
The whole, ground, cracked, or bruised mustard seeds mixed with water, salt, lemon juice, or other liquids.
That simple.
And you can leave mustard out forever without it going bad.
French moutarde is the best.
The British for over 200 years have prided themselves in the fiery mustard from Colman’s of Norwich.
No more.
The mega-corp Unilever has announced to the City of Norwich that the factory will be closed this year.
The production of mustard will be exported to Germany.
A good place for mustard.
Better than Italy or Greece or China.
But I doubt the Brits will like any of their version.