Swedish Sweet Mustard

Taken from the Food Network. Posted for ZWT3. Note: cook time is refrigeration time.

• Ready In: 12 hrs 10 mins
• Yields: 12 ounces

Ingredients

• 1⁄2 cup dry mustard
• 1⁄2 cup sugar
• 1  teaspoon salt
• 1  pinch white pepper
• 2  tablespoons white vinegar
• 1⁄4 cup water (boiling)
• 1⁄4 cup  vegetable oil
• 1⁄2 cup heavy cream

Directions

1. Place all the ingredients in the container of a blender, blend for 1 minute.
2. Scrape down the sides of the blender with a rubber spatula and process for 30 seconds longer.
3. The mustard should be a little thicker than heavy cream.
4. Store in glass jar, well-sealed, in the refrigerator and let the flavors marry for at least a day before using.
5. The longer it sits, the better it tastes; it also will get thicker and more yellow.