Mustard is one of the world’s most popular condiments, yet sometimes it can be a little harsh and one dimensional. This recipe for sweet and spicy mustard turns it into more of a ketchup-style condiment, balancing the heat and fire of mustard with the sweetness of honey and sugar plus a little white vinegar acidity. Adding cinnamon, coriander and ginger creates a more rounded and complex flavour.
This recipe is from Condiments by Caroline Dafgård Widnersson, published by Murdoch Books. For more about this book, head over to read our review of Condiments by Caroline Dafgard Widnersson.
You may also like to make Caroline’s hoisin sauce and sweet chilli sauce.
Sweet and Spicy Mustard
A blend of spicy and strong and coarse-ground mustard is perfect for making hovmästarsås (Swedish mustard sauce).
Makes about 2 dl (200 ml)
- 60 g Colman’s dry mustard powder
- 200 g granulated sugar
- 1 dl (100 ml) water
- 2 tsp white vinegar (12%)
- 20 g (1 tbsp) runny honey
- 1 pinch cinnamon
- 1 pinch coriander
- 1 pinch ground ginger
Combine all ingredients in a saucepan.
Bring to a boil and let boil for 5 minutes.
Pour into carefully cleaned jars and let sit for 2–3 days.
Keeps for a long time, at least 6 months.
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Kavey Eats received a review copy of Condiments by Caroline Dafgård Widnersson from publishers Murdoch Books (RRP £12.99). Photography by Matilda Lindeblad.
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