On this day in 1720, Mrs. Clements of Durham, England, began marketing the first commercially successful fine-milled “paste-style” English mustard (often called Durham Mustard).
This innovation transformed mustard from a coarse, variable condiment; typically made by roughly grinding seeds and mixing them with vinegar, wine, or must as needed, into a smoother, more consistent, and pungent product that could be prepared as a stable powder or ready paste.
Mrs. Clements (first name unknown; sometimes spelled Clement) realised that grinding mustard seeds finely, like flour, after separating the husks and stems, produced a much stronger and more flavourful powder. This retained the volatile oils better than earlier coarse methods. The result was a bright yellow, hot English-style mustard when mixed with water or vinegar.
She operated from Durham (County Durham, northeast England), possibly in or near Sadler’s Yard/ Saddler Street. The area grew mustard plants, providing local seeds.
She sold it locally, then expanded to London. Legend says King George I became a fan and helped popularise (or even patented) it, though direct evidence for royal patronage is anecdotal. Her product gained fame as “Durham Mustard” and influenced later producers.
The technique spread, and the business passed through family (including to the Ainsley name). It eventually connected to larger operations like Colman’s of Norwich (founded 1814), which became the iconic English mustard brand using similar fine-milling methods. English mustard remains known for its bright colour, thick consistency, and heat.
This event marks a pivotal moment in condiment history: a woman entrepreneur in early 18th-century England commercialised a smoother, hotter mustard that became a British staple. Today, you can still find echoes of her recipe in classic English mustard; sharp, sinus-clearing, and perfect with roast beef or ham (for many people, just not me)!