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Christmas Mustard

(recipe, Camilla Plum)

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This is the taste of the Middle Ages — similar mustard has been made ever since. It's very hot and spicy, and perfect for all the pork, sausages, and cold cuts eaten at Christmas in Scandinavia. The starting point is powdered yellow mustard seeds. It will keep for many months if stored in a sterilized jar in the refrigerator.


  1. Generous ¾ cup yellow mustard powder
  2. Generous ⅓ cup cider vinegar
  3. 8 Tbsp. sugar
  4. 1¼ cups heavy cream
  5. 1 tsp. ground ginger
  6. 1 large star anise, ground
  7. 1 Tbsp. ground turmeric


  1. Mix everything well in a food mixer or bowl until smooth and let rest overnight.
  2. Taste and season with a little more sugar and vinegar if needed, and maybe dilute with some cold water until smooth and spreadable. The taste will mature for another couple of days, and it will eventually mellow, so adjust seasoning again after a day or two.