Norwegian Christmas mustard (Julesennep) has a sharp and strong flavor and can be used in most places yellow mustard can. It will go very well with Norwegian classics like head cheese (sylte), pork meatballs (medisterkaker), pork sausage (medisterpølse or julepølse) and meatballs (kjøttkaker).
- 1 dl Colman’s mustard powder
- 1.5 Tbsp vinegar (white or red wine)
- 2 tbsp light corn syrup or golden syrup
- 0.5 ts salt
- 1 dl sour cream, 35 % milk fat
Blend all ingredients together until smooth, cover and let your mustard set in the fridge or in a cool place for at least three day’s before you serve it.
Time: 15 minutes