Authentic Finnish Mustard from a Finn.
This recipe is from my mothers cousin Ulla, it is really pretty old now and bears the splatters from my mum making it in the past. Scandinavian mustard is a well kept secret, those who try it love it, but those who have not probably will never even hear about the stuff unless they visit one of the Scandinavian countries. It’s not dry and sour like English mustard, not bland and thin like the American ones, not quite the same as German sweet mustards and certainly not Dijon. It goes very well with makkara (Finnish sausage) cooked on an open fire and really should be tried.
By the way Finnish measurements seem to use decilitres more than grams, don’t ask me why.
– Recipe –
1 Egg // 100ml Sugar // 100ml Milk/Cream // 1 tablespoon Potato Flour // 1 tablespoon Salt // 75ml Colemans Mustard Powder //2-3 tablespoons of Vinegar (I used Cider Vinegar)
- Mix the Eggs with half of the Sugar in a heavy bottomed pan.
- Mix the dry ingredients in a bowl and then add to the pan.
- Slowly mix in the Milk and Vinegar stirring to avoid lumping.
- Heat on a medium temperature until it just reaches a boil, stir constantly to avoid sticking.
- Take off the heat, cool and then bottle.
Enjoy with Sausages and Ham!