Swedish Sweet Mustard

  • Level: Easy
  • Total: 24 hr 10 min
  • Prep: 10 min
  • Inactive: 24 hr
  • Yield: 12 ounces
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1/2 cup dry mustard

1/2 cup sugar

1 teaspoon salt

Pinch ground white pepper

2 tablespoons white vinegar

1/4 cup boiling water

1/4 cup vegetable oil

1/2 cup heavy cream


  1. Place all the ingredients in the container of a blender, blend for 1 minute. Scrape down the sides of the blender with a rubber spatula and process for 30 seconds longer. The mustard should be a little thicker than heavy cream. Store in glass jar, well-sealed, in the refrigerator and let the flavors marry for at least a day before using. The longer it sits, the better it tastes; it also will get thicker and more yellow.

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