Catherine Brown

Creamy Mustard

Preparation info
  • Yield:

    2

    pots
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

This recipe makes a creamy mustard – rich and glossy with a faint sweetness – which also keeps very well.

Cook’s Tip: Use either a non-brewed condiment or acetic acid from the chemist. Vinegar is too sharp.

Ingredients

  • 1 x 125 g (4½ oz) tin Coleman’s mustard
  • 250 g (9

Method

Making

Empty the contents of the mustard tin into a pan. Then fill up the tin with sugar (250 g), empty into pan and then fill with cream (225 ml) and add to pan. Add the eggs, mix in the pot