Grandma's Spicy Mustard

As you may have noticed I have been quiet for couple of months now, since January, not posting to the blog. Unfortunately my elderly mother fell ill and then eventually passed away after a short hospitalization (not COVID related).

Today I wanted to write a blog for her memory. For my mother, food was the language of love. She always made sure to serve anybody that came to her house the best she had available and as a matter of fact it was kind of a joke with everybody, how much we ended up eating there. She was a great cook and an excellent baker. You may see more of her recipes show up in the blog in the coming months. However, today I wanted to highlight her famous spicy mustard. As long as I can remember, the family members were asking for her to make some for them, as you could not buy anything like it in the store. It goes great with grilled foods but can be quite strong if you are not used to spicy foods.

The original recipe that I wrote down from her some years ago is in typical grandma style, a little bit of this and a little bit of that. I tried to come up with some more precise measurements, but feel free to experiment if you decide to try out this recipe. You will need a double boiler or a heat resistant bowl on top of boiling water pot. The mustard will keep quite well, but will need to be refrigerated.

Hope you enjoy it and thank you mom!

iNGREDIENTS:

100 g mustard powder (I used Colman’s)

1 1/2 dl granulated sugar

1 tbsp potato starch

1 egg

1 1/2 dl half and half

About 1 1/2 dl pickle juice (or substitute with white vinegar)

STEPS:

Mix all other ingredients except pickle juice in a heat resistant bowl (or the upper pot of a double boiler). Place the bowl on top of pot filled with boiling water and heat the mixture stirring constantly until it thickens up.

Remove from heat and mix with an immersion blender and gradually add about 1.5 dl pickle juice (or if you don’t have any, white vinegar) until desired consistency.

Store in a glass jar in fridge.