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17th December

Here’s another one of my favorite recipes, that’ll make a perfect xmas gift – a yellow mustard!

One of my recent obsessions is definitely food preserving – I’ve gone nuts with all kinds of pickles, jams, mustards and preserves. Mustard is definitely one of the easiest ones to try, and it’s a very suited for Christmas, as traditionally Finns eat all kinds of meats with plenty of mustard during the holidays. And even if you or the giftee doesn’t eat meat, it’ll go super well with plenty of veggies too!

IMPORTANT THINGS ABOUT MUSTARD MAKING

Mustard is very easy to cook but it will need your full attention for the time it cooks. It can burn easily and then it is ruined – you will definitely taste the burning and you’ll have to start over. Also, you should disinfected the jars you are using to preserve the mustard, so there’s no bugs and the mustard can stand up to a month in a refrigerator. I disinfected mine usually by washing them in the washing machine with the high temperature program and then place them in an oven while I cook the preserves.

THE RECIPE

~3 dl / 3 small jars

INGREDIENTS:

  • 1dl powdered mustard
  • 1dl whipping cream
  • 1dl organic honey
  • 0,5-1 teaspoons of salt
  • 1 tablespoon light vine vinegar
  • 1 tablespoon cognac of your choosing

You’ll also need

  • thick bottomed pan
  • whisk
  • small glass jars

HOW TO MAKE IT:

First, measure your powdered mustard, whipping cream, honey and salt in the pan and start heating them in a low temperature on a stove. I usually stand by the pan and slowly mix everything while it heats up. When the mixture starts to slowly boil, I whisk a bit faster so it helps to thicken the mixture. Cook it approx 5 minutes or until the mixture visibly thickens.

Take the pan of the stove and add the vinegar and cognac. Whisk away so everything is well blended.

Pour into a small jars and close the jars up while they are still hot. Let cool down on a table top and once they hit room temp, move to a refrigerator. If you want to use sticky labels on the jar, add them before moving them into the cold.

Let the mustard rest at least for few days before using it. This will let the tastes grow. Store in a cold and dry place up to a month. Keep refrigerated after opening.

I’d pair a small jar of mustard with some other condiments, or a cute kitchen towel, or make a small basket full of all kinds of Christmas treats!

Did you make it? Leave a comment or a pic below!

XO Lumi

This is part seventeen of the 24 days of LumiWAU Xmas, which includes all kinds of christmassy diy tutorials, gift ideas for the unicorns and some super sweet deals and giveaways. Come back tomorrow noonish and you’ll find treat nro 18!