Swedish Sweet Mustard - cooking recipe

Ingredients

1/2 cup dry mustard
1/2 cup sugar
1 teaspoon salt
1 pinch white pepper
2 tablespoons white vinegar
1/4 cup water (boiling)
1/4 cup vegetable oil
1/2 cup heavy cream

Preparation

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.