Finnish Mustard

It's no secret how much I love mustard.  Over the past three years I've pretty much professed my undying love for the golden-hued sauce of joy.  So, it should come as no surprise that I chose Tessa Kiros' Finnish Mustard to top my Christmas ham.  We all know that ham just begs for mustard.  They belong together.  Kinda like peanut butter and jelly. 

Finnish Mustard

Adapted from Falling Cloudberries by Tessa Kiros

Makes 1-1/3 cups

Tessa says, "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 or roast ham and with smoked sausages and gravlax.  I imagine it would be nice with any mustard powder you use, but this is the way my mother always makes it."

1/3 cup hot English mustard powder 

1/2 cup superfine sugar

1 teaspoon salt

1 cup heavy whipping cream

1 tablespoon olive oil

2 tablespoons apple cider 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 a boil, stirring constantly.  Cook for 7 to 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 tha a tall jar where it will be difficult to reach the last bit of mustard with a spoon,  Keep in the fridge.

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