Finnish Mustard


Preparation info

  • Difficulty


  • Makes

    300 ml

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

We almost always had a jar of this in the house: my mother loves her mustard. This is wonderful — so quick to make and it will keep well for a few weeks in a glass jar in the fridge. You could find it becomes essential for cold meat sandwiches, roast ham and with smoked sausages and gravadlax. I imagine it would be nice with any mustard powder you use, but this is the way my mother always makes it.


  • 45 g (⅓ cup) hot english mustard powder
  • 115 g (½ cup) caster (superfine) sugar
  • 1 teaspoon salt
  • 250 ml (1 cup) pouring (single) cream
  • 1 tablespoon olive oil
  • 2 tablespoons apple cider (or other) vinegar
  • juice of half a lemon


Mix the mustard powder, sugar and salt together in a bowl, squashing out the lumps with a wooden spoon. Put in a small saucepan over low heat with the cream, oil, vinegar and lemon juice and bring to the boil, stirring constantly. Cook for 7–8 minutes, stirring often, then remove from the heat when it darkens and thickens. Stir now and then while it cools and then pour into glass jars. Store it in two shorter jars rather than a tall jar where it will be difficult to reach the last bit of mustard with a spoon. Keep in the fridge.