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As long as it is not English mustard, which is pure violence and no nuance to it.

French Dijon mustard is the safest bet. I quite like the American ones I can find in Britain because they're more mellow so a bit more versatile. Not sure about Indian mustard sauces, but they certainly use a lot of mustard seeds.

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It sounds like you're simply using too much. Like Marmite, English mustard is best used in extreme moderation.

(Disclaimer: even though I live in Norwich UK, there are occasions where I'm more than a little partial to American mustard. I just try to keep it a secret)

You know what they say: too much mustard gets up your nose!

Good advice, also for Marmite which I still haven't been able to appreciate.

I like your "pure violence" comparison. As the other guy says, trick is to use it sparsely. Think of it as salt to be used by the pinch rather than sugar to be used by the spoonful.

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