Move over every mustard I have ever loved; I’ve found a new love and for the short-term, I think it’s serious. And I made it myself. Finnish mustard. It’s as thick as chilled honey with a little heat from the mustard power. It’s also ridiculously easy to make. If like me, you’re a mustard lover, then you’re going to need to make this. At least once.
Disclosure: it’s not my recipe. This recipe is from Tessa Kiros’s cookbook – ‘Falling Cloudberries‘. One of my latest cookbook purchases and one of two of Tessa’s cookbooks I bought. The other – ‘Provence to Pondicherry’ is the other. Simple, rustic recipes in a style I love to cook and flavors I want to eat, devoid of any pretension. I’m certain you’ll be seeing more of her recipes on here. But, back to the mustard…
I’ve made mustard before using mustard seeds I toasted and ground. Finnish mustard is made using mustard powder, sugar, cream and cider vinegar. All simmered away in a little saucepan for 10 minutes before being poured into little jars and chilled until it’s the consistency of toffee sauce.
And while adding cream to a mustard recipe might sound a bit unconventional, believe me, it works. Don’t deviate from the recipe. Make the recipe as I have written it. The only change I made to Tessa’s recipe was not add the tablespoon of olive oil. The two most common mustard powders are Keen’s and Colman’s. Use whatever one you can find. They’re everywhere. Mum used to use Keen’s mustard to make salad dressing.
I can’t state if every household in Finland makes their own mustard. I just know it’s called “Finnish Mustard” because the original author’s mum is from Finland and she makes it. Whatever the case, this is a most delicious mustard. Use it in sauces, sandwiches, gravies, marinades, burgers, hotdogs, baked ham, in stews, as a coating for breadcrumbs, salad dressing, dipping sauces and such. My favorite way to enjoy it is simply a dollop on the plate with grilled lamb chops or on a ham sandwich. I urge you to try it. Let me know if you do. Love, Lovoni xo
- 1/3 cup dry mustard powder
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons cider vinegar
- 2 tablespoons lemon juice
- Sift the mustard, pressing any lumps through a fine metal sieve into a small to medium saucepan. Add the sugar and salt; whisk to combine.
- Turn the heat to medium. Add the cream, a little at a time, whisking constantly until all the cream is added. Add the vinegar and juice, whisking again to combine. Cook, stirring, for about 10 minutes until the mixture thickens and coats the back of a spoon – it will be about the consistency of custard or warm runny honey.
- Spoon into a couple of small, shallow jars and let cool. Store in the fridge for up to 3 weeks. Makes a scant 1 cup.