Finnish sweet mustard

Finnish sweet mustard

By
From
The New Nordic
Makes
1 x 350g jar
Photographer
Simon Bajada

Nordic mustards are incredibly sweet, and most have a consistency that can be likened to thick honey. To balance out some of the sweetness, mustard powder is more often used over mustard seeds as it has a more intense flavour.

Ingredients

Quantity Ingredient
5 tablespoons hot dry mustard powder, such as colman’s english mustard or keen’s mustard
125g caster sugar
1 teaspoon table salt
250ml pouring cream
1 tablespoon rapeseed oil
2 tablespoons apple cider vinegar
1/2 lemon, juiced

Method

  1. Sterilise a glass jar by washing it thoroughly in hot soapy water, rinsing well, then putting it on a baking tray in a low oven (120°C) for 20 minutes. Leave to cool.
  2. In a bowl, thoroughly combine the mustard powder, sugar and salt with the back of a spoon.
  3. Tip into a saucepan set over a low heat. A tablespoon at a time, add the cream, incorporating each spoonful before adding the next. Stir in the remaining ingredients and bring to the boil, stirring all the time. Simmer for 7–8 minutes, stirring often, until the mixture thickens and darkens slightly.
  4. Remove from the heat and leave to cool before transferring to the sterilised jar. This mustard will keep in the refrigerator for several weeks.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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