© All Rights Reserved. Used with kind permission of Tuomo Pelkonen

  • 60 ml (¼ cup). boiling water
  • 60 ml (¼ cup) dry yellow mustard powder (Colman's is ideal)
  • ½ tsp sugar
  • ½ tsp. salt
  • 2 tsp. vegetable oil

                For the best of flavour prepare this within an hour of using
  1. Using a whisk, stir boiling water into mustard until smooth. 
  2. Add the salt, sugar and oil and mix well.
  3. The mix takes about 15 minutes to get to maximum potency and will lose its sting noticeably within a day or so refrigerated.
This condiment is one of three no fuss serve with meat dishes. The other two are Sweet thick Soy and Garlic Chillie Sauce, both of the last two are available commercially.