FINNISH MUSTARD, WHICH GOES WITH EVERYTHING!
Tessa Kiros is a delightful cook with a Finnish mother and a Greek-Cypriot father. She grew up in South Africa, inheriting Scandinavian dishes from her mother, Greek food from her father's side, cooked in London, and now lives in Tuscany! This delicious mustard recipe is from her colourful cookbook, "Falling Cloudberries". This will keep for a few weeks in a jar in the fridge, and goes with almost everything: meat sandwiches, roast ham, smoked sausages, gravadlax ...
Provided by Zurie
Categories Finnish
Time 15m
Yield 10 1/2 fluid ounces
Number Of Ingredients 7
Steps:
- Mix the mustard powder, sugar and salt together in a bowl. Squash out any lumps with the back of a spoon.
- Mix the cream, oil, vinegar and lemon juice in a small saucepan.
- Add the mustard powder mix to the pot, stir constantly with a whisk or spoon, and bring to the boil.
- Simmer 7 - 8 minutes, stirring very often.
- Remove from heat when it darkens and thickens.
- Cool, but stir now and then while it's cooling. Pour into a glass jar, but two smaller bottles are better. Keep in the fridge.
Nutrition Facts : Calories 154.8, Fat 11.3, SaturatedFat 5.5, Cholesterol 31.1, Sodium 230.6, Carbohydrate 12.4, Fiber 0.9, Sugar 10, Protein 1.9
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