RCI-SC.007.0131.001
Grandpa's Finnish Christmas Mustard
The recipe also says to experiment and add a little cognac or whiskey.
Prep45 min
Cook0 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- Coleman's dry mustard½ cup
- ½ cup
- potato starch (I often substitute corn starch for potato starch)2½ tablespoons
- ½ cup
- – 4 tablespoons apple cider vinegar1 unit
Method
1
Gather your ingredients and measure out the cream and sugar, ensuring the cream is at room temperature for easier blending.
2 minutes
2
In a small saucepan over low heat, combine the sugar and a portion of the cream, stirring gently until the sugar begins to dissolve.
5 minutes
3
Add the mustard powder or prepared mustard base to the warm cream mixture, whisking continuously to ensure no lumps form.
3 minutes
4
Slowly pour in the remaining cream while whisking, gradually building a smooth and cohesive consistency.
3 minutes
5
Continue to cook the mixture over low heat, stirring frequently, until it thickens slightly to a creamy, spreadable texture.
10 minutes
6
Taste the mustard and adjust the balance of sweetness or heat to your preference by adding a small amount of sugar or spice.
2 minutes
7
Remove the saucepan from heat and allow the mustard to cool to room temperature, during which it will continue to thicken slightly.
20 minutes
8
Transfer the finished mustard to a clean glass jar, seal tightly, and refrigerate for at least one hour before serving to allow the flavors to meld.
60 minutes