Recipes

Swedish Mustard

1/3 C ground mustard
1/3 C sugar
1/4 C flour
1/3 C vegetable oil
1/8 C red wine vinegar or lemon
2/3 C heavy cream.

This will fit in a one pint mason jar.

Combine dry ingredients and wire whisk. Add the rest of
ingredients and whip with mixer until "wrinkles" form, about 3-5 minutes. Store in glass jar in the refrigerator and rest one day before using.

The longer it rests the better it tasts; it also gets more yellow. I got this recipe in 1969 and have been making it ever since.

Graciously given by: T. Nichols-Fagan

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