Mustard ‒ Sinappi

Some people will tell you to first read your recipes several times and then follow them rigorously. For me, this sounds very boring and lacking of personality. On the other hand, if you're making some dish for the very first time, it's easy to do a thing or two wrong and thus ruin the whole dish. I've solved the dilemma by always trying to find several recipes for the same thing. This way I can compare them, understand what are the essential parts and create food that best serves my own taste.

For example, yesterday I made my virgin flight for mustard, all Finn's favourite sauce. Borrowing from several sources I came up with a sweet mustard that mostly resembles the flavour of this company's mustards.

- 1,5 dl mustard powder (freshly grinded from seeds if you manage to find them)
- 1,5 dl brown sugar (which can be substituted with dark syrup)
- 2 dl oat cream (half of which can be substituted with coffee)
- 1 empty shampoo bottle

Those were the essentials. The following ingredients are only meant to add to the flavour and structure. Commercial mustards may also use chili or garlic.

- 1 tbsp potato flour
- 1/2 dl rape oil
- 1/2 dl vinegar (Some recipes only use as little as 1 tablespoon.)
- 1 tbsp brandy (Wonder if tar liqueur would do the trick?)

Mix the dry ingredients in a pot and combine with the liquids. Let the gunk come to a boil so it thickens up a bit, stirring the whole time. Take off from the stove. The mustard should thicken more as it cools down. A well-washed shampoo bottle makes an appropriate container.

Use on a soy sausage, with pea soup or in hamburger. Mustard also gives a nice flavour to sauces but that can be done with the powder.

Nutritional values / 500 g (without the brandy)
energy 1624 kcal
fat 91 g
protein 30 g
carbohydrates 170 g
fiber 3 g