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.
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.
- 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.