Best Sweet Finnish Mustard Recipes

Best Mustard Ever image

Provided by Alton Brown

Time 1h16m

Yield about 1 1/4 cups

Number Of Ingredients 10

Steps:

In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

Sweet Finnish Mustard image

Provided by Boo Chef in West Te

Categories Finnish

Time 15m

Yield 200 ml, 20 serving(s)

Number Of Ingredients 8

5 ml cream
25 ml creme fraiche
50 ml mustard powder (Colman's)
75 ml sugar
1 pinch salt
25 ml clear honey
1 egg
less than 25 ml honey-apple wine vinegar or apple wine vinegar

Steps:

Mix the cream and crème fraîche in a small saucepan and bring the mixture to the boil. Thoroughly mix the mustard powder, sugar and salt in a bowl. Add the hot cream mixture together with the honey, little at a time, mixing until a thickish, smooth paste forms.
Lightly whisk the egg and add to the mustard mixture. Pour the mixture back to the saucepan and bring gently to the boil, stirring continually. As soon as you see the first bubbles bursting on the surface of the mixture, take the pan off the heat.
Let the mixture cool a bit, then mix in the vinegar. Sieve the mixture to remove any lumps of coagulated egg and spoon it in a small clean jar (or jars). Cover tightly with lid and store in refrigerator. Preferably consume the homemade mustard within one week. Serve with various meat dishes, like barbecued sausages, Christmas ham etc.
Makes about 175 - 200 ml of prepared mustard.

Nutrition Facts : Calories 94.1, Fat 5.7, SaturatedFat 0.7, Cholesterol 12.6, Sodium 12.7, Carbohydrate 7.5, Fiber 2.5, Sugar 2.7, Protein 4.6

Swedish Sweet Mustard image

Provided by Tyler Florence

Time P1DT10m

Yield 12 ounces

Number Of Ingredients 8

Steps:

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.

Sweet Mustard Sauce image

Provided by Andreas Viestad

Yield Makes 2 cups

Number Of Ingredients 6

6 tablespoons sweet grainy mustard, or to taste
2 to 3 tablespoons Dijon mustard
1 tablespoon sugar, or to taste
1 to 2 tablespoons vinegar
1 cup vegetable oil
2 to 3 tablespoons finely chopped fresh dill

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.