Swedish Style Mustard Recipes

HOMEMADE MUSTARDS

Homemade Mustards image

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

Ingredients

2/3 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup red-wine vinegar
1/2 cup dry red wine
1 teaspoon freshly ground black pepper
2 tablespoons sugar
2 teaspoons salt
1 tablespoon dried marjoram
Same ingredients as Green Peppercorn, but substitute 2 tablespoons pink peppercorns for green, white-wine vinegar for balsamic, and add 3 tablespoons chopped fresh tarragon.
1 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer
1 1/4 cups white-wine vinegar
1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace
1/2 cup yellow mustard seeds
1/4 cup black mustard seeds
1/2 cup dry sherry
3/4 cup balsamic vinegar
2 tablespoons green peppercorns
1/3 cup olive oil
2 teaspoons salt

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

Swedish Sweet Mustard image

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

Ingredients

1/2 cup dry mustard
1/2 cup sugar
1 teaspoon salt
1 pinch white pepper
2 tablespoons white vinegar
1/4 cup water (boiling)
1/4 cup vegetable oil
1/2 cup heavy cream

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

Swedish Style Mustard image

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

Ingredients

4 eggs
1/2 cup firmly packed light brown sugar
1/2 cup honey
1/2 cup apple cider
1/2 cup apple cider vinegar
1/2 cup dry mustard
1 tablespoon flour
1/2 teaspoon ground cardamom
1/8 teaspoon clove

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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