Swedish Style Mustard Recipes
HOMEMADE MUSTARDS
All of these mustards are made the same way; just substitute the ingredients you like best.
Provided by Martha Stewart
Yield About 3 cups
Number Of Ingredients 26
Steps:
- In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
SWEDISH SWEET MUSTARD
Make and share this Swedish Sweet Mustard recipe from Food.com.
Provided by jonesies
Categories Scandinavian
Time 12h10m
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.
Nutrition Facts : Calories 142.2, Fat 10.4, SaturatedFat 3, Cholesterol 13.6, Sodium 198.2, Carbohydrate 11.2, Fiber 1.1, Sugar 8.8, Protein 2.1
SWEDISH STYLE MUSTARD
Great mild tasting mustard. With cooked eggs in it watch how long you store it. It is fine for at least 2 weeks
Provided by Bergy
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Beat the eggs in a stainless steel sauce pan.
- Add remaining ingredients, mix well.
- Cook over low heat stirring constantly until the mixture thickens (apprx 10 minutes).
- Cool and put in a sealed jar& refrigerate.
Nutrition Facts : Calories 567.2, Fat 15.3, SaturatedFat 2.5, Cholesterol 282, Sodium 113.7, Carbohydrate 95.8, Fiber 4.7, Sugar 84.4, Protein 16.3
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