Best Sweet Finnish Mustard Recipes
HOT SWEET MUSTARD
Provided by Michael Chiarello : Food Network
Categories condiment
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Mix and use with pickle relish and pass more on the side.
HOT AND SWEET MUSTARD
Provided by Debra A. Broeker
Categories Condiment/Spread Bon Appétit Missouri
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Combine mustard and sugar in top of double boiler. Gradually whisk in vinegar, then egg. Set over simmering water and cook until mixture darkens slightly and mellows in flavor, stirring frequently, about 12 minutes. Transfer to jar with tight-fitting lid. Refrigerate mustard until ready to use. (Can be prepared 4 weeks ahead.)
SWEET MUSTARD SAUCE
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. People tend to differ as to what the real, authentic food traditions are. These differences can cut across countries, regions, or even families (my wife and I can never agree on what to have for Christmas dinner). But on one subject, there is no disagreement among the people of Norway, Sweden, and Finland: Gravlaks should be served with a sweet mustard sauce.
Provided by Andreas Viestad
Categories Sauce Mustard No-Cook Quick & Easy Vinegar Dill
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Combine the sweet mustard and 2 tablespoons of the Dijon mustard in a medium bowl. Add the sugar and 1 tablespoon of the vinegar. Gradually add the oil, whisking constantly. Adjust the flavors as necessary. The sauce should be neither overly sweet nor overly acidic. Add a little water if the sauce gets too thick. Stir in the chopped dill. It will keep, refrigerated, for 2 to 3 weeks.
FINNISH MUSTARD, WHICH GOES WITH EVERYTHING!
Tessa Kiros is a delightful cook with a Finnish mother and a Greek-Cypriot father. She grew up in South Africa, inheriting Scandinavian dishes from her mother, Greek food from her father's side, cooked in London, and now lives in Tuscany! This delicious mustard recipe is from her colourful cookbook, "Falling Cloudberries". This will keep for a few weeks in a jar in the fridge, and goes with almost everything: meat sandwiches, roast ham, smoked sausages, gravadlax ...
Provided by Zurie
Categories Finnish
Time 15m
Yield 10 1/2 fluid ounces
Number Of Ingredients 7
Steps:
- Mix the mustard powder, sugar and salt together in a bowl. Squash out any lumps with the back of a spoon.
- Mix the cream, oil, vinegar and lemon juice in a small saucepan.
- Add the mustard powder mix to the pot, stir constantly with a whisk or spoon, and bring to the boil.
- Simmer 7 - 8 minutes, stirring very often.
- Remove from heat when it darkens and thickens.
- Cool, but stir now and then while it's cooling. Pour into a glass jar, but two smaller bottles are better. Keep in the fridge.
Nutrition Facts : Calories 154.8, Fat 11.3, SaturatedFat 5.5, Cholesterol 31.1, Sodium 230.6, Carbohydrate 12.4, Fiber 0.9, Sugar 10, Protein 1.9
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