A medium strength coarse-grain mustard made with some of the ingredients in the Oxford seasoning.
Oxford seasoning originated in the 18th century when Oxford sausages, (also known as Oxford Skates), were made using strong seasoning.
I revived the seasoning recipe in 2007 using sage and coriander and it is these flavours that give the unique taste to this mustard.
The mustard was also introduced to celebrate Oxfordshire’s 1000-year anniversary in 2007.
Try this mustard with steaks, sausages and pies.
Allergens: All these products contain Mustard. Allergens in our recipes are also highlighted in bold.
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Pork Sausages with Oxford Mustard Onion Gravy
- ½ kilo Pork Sausages (Oxford Sausages, if you can find them!)
- 2 tsp olive oil
- Knob of butter
- 1 Onion, preferably red
- 25g soft brown sugar
- 1tbsp white wine vinegar
- 2 tbsp Worcester sauce
- 125mls vegetable stock
- 1tsp Oxford mustard
- Slowly cook the sausages with the olive oil and butter until brown but not completely cooked.
- Add the thinly sliced onion and cook until soft.
- Add the sugar and stir well to prevent sticking.
- Add the vinegar, Worcester sauce and vegetable stock.
- Continue cooking for fifteen minutes until the sausages are well cooked and the onion gravy has reduced.
- Stir in the mustard.
- Place the sausages on a bed of fluffy mashed potatoes, and pour over the gravy.
- Serve with freshly cooked seasonal vegetables.
Oxford Mustard Coleslaw
- ½ Kilo shredded red and white cabbage, sliced carrots and radishes
- 1 tbsp Oxford mustard
- 1 cup white wine vinegar
- 1 clove finely chopped garlic
- A few leaves of sage and fresh coriander
- 500ml mayonnaise
- Salt and freshly ground black pepper
- Place the vegetables in a large bowl.
- Mix all the other ingredients in another bowl and pour over the salad.
- Mix together thoroughly and add salt and pepper to taste.
- Refrigerate for a few hours before use.
Lamb Steaks in Oxford Mustard Sauce
- 2 medium leg steaks
- 2 tbsp olive oil
- 2 tbsp Oxford mustard
- Salt and ground pepper
- Hollandaise sauce
- Mix together the olive oil, one tbsp of mustard, and salt and pepper.
- Rub the mix all over the steaks and place in a refrigerator to chill.
- Prepare the Hollandaise sauce and add the remaining mustard stirring gently.
- Remove the steaks from the refrigerator and place onto a hot pan with a little oil.
- Fry until cooked but still pink inside.
- Place onto a warmed plate, pour over the Hollandaise sauce and serve with broccoli and new potatoes.
Salmon Fillet with Leeks and Oxford Mustard
- 4 salmon fillets
- 2 tbsp Oxford Mustard
- 4 tbsp crème fraiche
- 2 leeks, trimmed and sliced
finely chopped chives
- Mix the mustard into the crème fraiche, then stir in the sliced leeks.
- Spread the mix over the base of an ovenproof dish and place the salmon fillets on top and cook in a preheated oven at 200 c (400 f), Gas mark 6 for 10-15 minutes, or until tender but pink in the centre.
- Serve the salmon with the leek and mustard sauce, sprinkled with the chopped chives.
- Serve with fresh asparagus spears and new potatoes.