English mustard powder doesn't have to be reconstituted; it's very good rubbed into a beef roast. It helps make a nice crust. Mustard powder is also good in sal

English mustard powder doesn't have to be reconstituted; it's very good rubbed into a beef roast. It helps make a nice crust. Mustard powder is also good in salad dressings (mustard is an emulisfier). It makes cheese sauce cheesier (I don't know how that works), so it's great in the topping for Welsh Rabbit. For these purposes, Dijon doesn't "cut the mustard" (sorry). I've never liked English mustard paste as a condiment, nor that horrid dark brown stuff referred to as "French mustard", that has never been anywhere near France.