Tessa Kiros’s Finnish mustard

As my brother-in-law said at our New Year’s feast:

this is like mustard, only nicer

This is true, I like mustard, but this stuff just takes it to a whole other level; I adore it! I urge you to make it, it will be worth it, I promise.You can eat it with all the things you would usually have mustard with.

From her book Falling Cloudberries

Makes 300ml, and will keep for a few weeks in the fridge.

The ingredients:

Hot English Mustard Powder* – 45g
Caster sugar – 115g
Salt – 1 teaspoon
Single cream – 250ml
Olive oil – 1 tablespoon
Apple Cider vinegar – 2 tablespoons
Juice of half a lemon

*Sometimes when I have made this I haven’t had any powder, so have used Hot English Mustard. It works absolutely fine and, to be honest, I haven’t yet been able to tell the difference from the different batches I have made.

The recipe:

  • Mix the mustard powder, sugar and salt together, making sure there aren’t any lumps.*
  • Place the mustard mix and all of the other ingredients in a saucepan and bring to the boil. Stir constantly.
  • Cook for 7-8 minutes, stirring often, and then remove from the heat when it has got darker and thicker.
  • Stir every now and then while it cools and then place in sterislised glass jars

*Skip this step if you’re using mustard rather than powder, just put the mustard in with the next step and follow from there.

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