Name: Creamy Mustard
Yield: Yield: 2 pots
Cuisine: United Kingdom
Ingredients: ½ teaspoon potato flour; 250 g (9 oz) caster sugar; 225 ml (8 fl oz) double cream; 2 eggs; 1 x 125 g (4½ oz) tin Coleman’s mustard; 1 tablespoon non-brewed condiment or acetic acid

Preparation info

Yield:
2
pots

Difficulty
Easy

Appears in

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

Europe
United Kingdom
Side dish
Condiment
Vegetarian

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

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Ingredients

Method

Making

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