Whisky mustard by the campfire

It's crispy outside. Almost twenty degrees below zero. The best and worst of Finnish winter in one. The fire is warm but not warm enough. In the middle of March it's not really a surprise there is no one else at the campsite. But no matter what the season is, food always tastes best outside. Add to that the homemade sauces and you can call it a perfect meal.

Want to know our secret? Here's the whisky mustard recipe. No meal can go wrong when you have this. Definitely try with campfire sausages grilled under the summer sun.

Whisky mustard

2 dl water

1 tbl mustard seeds

2 dl mustard powder

1/2 tbl corn flour

1,5 dl sugar

0,5 dl brown sugar

2 dl water

2 tbl white wine vinegar

1/3 ts salt

2 cl Kyrö Malt rye whisky

Step 1

Boil 2 dl of water and add the mustard seeds in. Mix for about 30 seconds, then sift the seeds and pour away the water. Pour the rye whisky in to a dish and let the mustard seeds soak.

Step 2

Mix mustard flour, water and sugar in a pan. Bring to boil. Add vinegar and salt and mix well. Cook at low tempareture for half an hour. Add corn flour and mix (using blender). Add rye whisky and mustard seeds. Mix and let brew for another ten minutes. Store in a glass jar with lid.