Sweet Finnish Mustard Food

SWEET MUSTARD SAUCE

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.

SWEET FINNISH MUSTARD

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.

SWEDISH SWEET MUSTARD

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.