Finnish Mustard, Which Goes With Everything!

Total Time
Prep 5 mins
Cook 10 mins

Tessa Kiros is a delightful cook with a Finnish mother and a Greek-Cypriot father. She grew up in South Africa, inheriting Scandinavian dishes from her mother, Greek food from her father's side, cooked in London, and now lives in Tuscany! This delicious mustard recipe is from her colourful cookbook, "Falling Cloudberries". This will keep for a few weeks in a jar in the fridge, and goes with almost everything: meat sandwiches, roast ham, smoked sausages, gravadlax ...

Ingredients Nutrition


  1. Mix the mustard powder, sugar and salt together in a bowl. Squash out any lumps with the back of a spoon.
  2. Mix the cream, oil, vinegar and lemon juice in a small saucepan.
  3. Add the mustard powder mix to the pot, stir constantly with a whisk or spoon, and bring to the boil.
  4. Simmer 7 - 8 minutes, stirring very often.
  5. Remove from heat when it darkens and thickens.
  6. Cool, but stir now and then while it's cooling. Pour into a glass jar, but two smaller bottles are better. Keep in the fridge.
Most Helpful

This recipe was recommended by Chef #251917. We too used a bit of cayenne to dry english mustard for this recipe. This recipe makes about 1 cup of mustard sauce. It's very easy to prepare. While the flavors are very good, we felt it was somewhat bitter in taste (all the ingredients were fresh). Next time we would add a bit more sugar, using brown sugar perhaps. Overall, we liked this recipe.

2Bleu February 28, 2009

FALL PAC 08: Zurie, another delectable recipe!! I couldn't find hot dry mustard powder so I used regular mustard powder with a little bit of cayenne powder. AWESOME!! I had this AWW's chicken & artichoke dinner.

Mom2Rose September 18, 2008