Skip to main content

Swedish Mustard


Bill's grandfather used to make Swedish mustard, with Bill helping occasionally.   To crush the mustard seeds, he used a large bowl and a 10 pound iron ball.  He placed the mustard seed in the bowl and moved the ball around and around in circles to crush the seeds.  It took at least an hour or two and he would pass the ball off to any one he could. 

My MIL, Alice, in later years used a blender to crush the seeds, and I use a food processor.  I always thought it was the vinegar that determined how much heat would be in the mustard.  She informed me that is not the case; it is the quantity of sugar that determines it.   The more sugar, the hotter the mustard is!!

If you love hot spicy mustard, this recipe is for you!  It's not for the timid palate.  

                                            

Swedish Mustard

Ingredients:

1 cup dry mustard seeds, black or dark brown
1 cup white vinegar, approximately
1/4 cup granulated sugar, approximately

Method:  

Pour a little vinegar over mustard seeds and let stand for 10 minutes.
Put half of mustard seeds in a blender with 2 tablespoons of vinegar.
Switch blender back and forth from low to high.
When it starts to thicken, or turn yellow, add 2 teaspoons of sugar and a little more vinegar.
It takes about 5 minutes.
Remove mixture from blender and place in a bowl.
Repeat steps for the remaining half of mustard seeds.
After it is finished, return mixture from bowl to blender.
All the mustard will be ground now.
Whirl the mixture for a minute or so.
Keep adding sugar and vinegar until all is used.
If too thick, add more vinegar.
And remember, if you want it hotter, add more sugar!



Yum!  It is the perfect condiment with a kick!



Comments

  1. that DOES sound good. We love mustard on everything over here. Colemans on a grilled steak....ummmmm.

    ReplyDelete
  2. I've never tried making mustard before but this sounds wonderful. My hubby loves mustard!

    ReplyDelete
  3. Linda at Lime in the Coconut: I love it and am preparing for National Mustard Day on the first Saturday of August! Thanks!


    SavoringTime in the Kitchen: this would be a great surprise for your husband! I read where over 700 million pounds of mustard are consumed worldwide each year and I eat my share! Thanks for the visit!

    ReplyDelete
  4. une belle recette que je ne connais pas en plus elle parait facile à faire c'est parfait
    bonne journée

    ReplyDelete
  5. Fimere, glad you like the recipe! It is easy and turns out great! Thanks!

    ReplyDelete
  6. Never heard of this before, though we use lots of mustard seeds in our cooking.Thanks for this authentic recipe Pam
    Also thanks for visiting collaborative curry :-)

    ReplyDelete
  7. Gulmohar, you're welcome and thanks for the visit!

    ReplyDelete
  8. Your foodie playlist is a unique twist! I am listening to the spam song and it just kills me! Love it and I HATE SPAM!!!!! It's a fun list!!

    ReplyDelete
  9. um Swedish mustard...my Danish Grandma used to make a baked cod dinner and serve it with mustard gravy. The gravy was your basic white sauce made with a butter and flour rue and then add the rich brown mustard to taste. It might sound weird but it is just devine. As long as you have the fresh batch of mustard you might want to try it.

    ReplyDelete
  10. Good Lord Almighty!
    It NEVER occurred to me that people actually MADE mustard!
    Whole grained strong mustard is my fav, it looks wonderful. Where's a nicely browned brat? My hubby would love one right now, and so would I.

    ReplyDelete
  11. Fascinating Pam - I love mustard (Dijon or Tewkesbury - which has a little honey in it) and use it in cheese sauces, casseroles and gravy. I sometimes get herbs and spices given to me from friends back from their travels and have some mustard seeds. I wasn't quite sure what to do with them . . . but now I know! Thanks!

    ReplyDelete
  12. Karen Deborah ~ Thanks! I barely allow spam in through the door. If my hubby wants it, he cooks it. There are just some things I won't do! grin! The song is funny!

    Delicious with the cod dinner! My mother-in-law cooked that also and with this mustard. It makes a great gravy for the cod - it must be a Scandinavian thing! I will have to do that now that I have been reminded of it. Thanks!

    ReplyDelete
  13. corgidogmama, wonders never cease, do they? Look at what you've been missing! It actually could bring tears to your eyes if you add enough sugar!

    Sorry, we ate your brats and I have got to tell you they were really good with a lot of mustard slapped on them!!!

    ReplyDelete
  14. I haven't made mustard from seed before. this sound great.
    Mimi

    ReplyDelete
  15. Sue ~ I love Dijon mustard also and I add it a lot to seafood dishes. Great, now you know how to use your mustard seeds! Thanks!

    ReplyDelete
  16. Thanks, Mimi! It's good to see you!

    ReplyDelete
  17. I have never heard of this dish before. Looks &sounda great!!!tnx for sharing this authentic recipe Pam.

    ReplyDelete
  18. Wow, Pam, I've never heard of making mustard from seeds like this. It is a very interesting recipe. Funny how sugar makes it hotter. Whoda thunk it?!

    ReplyDelete
  19. Sangi, you're welcom! Thanks!

    Kathleen, Thanks! It was new to me also until my MIL made it.

    ReplyDelete
  20. wow!i would never think to do this! looks great!

    ReplyDelete
  21. How nice.. this is fantastic..

    ReplyDelete
  22. Simply Life, thanks! I'm glad you stopped by!


    Nostalgia, thanks to you also! It is fantastic!

    ReplyDelete
  23. Wow- what a cool way to make mustard! I would love to try this at home.

    ReplyDelete
  24. Phoo-D, thanks! I hope you try it!!

    ReplyDelete
  25. I love mustard! This sounds great! I have to try it soon!

    ReplyDelete
  26. Erica, thanks! Hope you make it!

    ReplyDelete
  27. Pam - what a wonderful recipe to share! Your blog is lovely. Thank you for stopping by my blog, and for your kind message - I shall be following you - don't want to miss a thing. Thank you for following me too. Love Lucie x

    ReplyDelete
  28. Hi Pam, Hang in there, Spring has Sprung around here in the SouthEast. In the mean time, keep cooking and sharing these fantastic recipes. I'd love to put the mustard on my blog. Every sandwich needs good condiments. What do you think? Any objections? Thanks for coming by, more later, Keri (a.k.a. Sam)

    ReplyDelete
  29. I'd love to make my own mustard - this sounds like fun! I am so surprised that it's the amount of sugar that determines how hot it gets! I wonder why that is??

    ReplyDelete
  30. Lucie, you are so kind, thank you! I look forward to reading more of yours, they're great! Love to you!
    Pam

    ReplyDelete
  31. Hi Sam and Keri! It finally started warming up here late yesterday, getting rid of the snow! Yipeee!!!

    I'm glad you like the mustard! Go for it and post it, that is fine with me! I would be honored! But, geeze, I'd really love to have one of your sandwiches! Keep up with your great posts and have a good day!

    ReplyDelete
  32. Hi Karen! I'm not sure why it is the sugar that makes it hot. If it sets in the refrigerator for a while and loses pungency, adding a little sugar revives it. I'd don't know anything about the chemistry of stuff. :-) Glad you stopped by!

    ReplyDelete
  33. Oh, I simply must make this! It looks like it would really go well with some brats. :-)

    ReplyDelete
  34. I have a meat market that marinates their meat in a mustard sauce-I will have to try this. thanks.

    ReplyDelete
  35. this is interesting.....I never thought of making our own mustard! tq for such a clever idea Pam.:)

    ReplyDelete
  36. Sugar makes it hotter? Got to try this! We love mustard, all types!

    ReplyDelete
  37. Thanks to all of you!

    Bit of Butter: It does and is delicious with a pork roast also.

    Esme: Ummm! Your meat market sounds like the best with the mustard sauce!

    Zurin, you're welcome! I didn't know people made their own mustard until my MIL did! ;)

    katiez: The sugar amazed me too! Hope you try it, it's spicy and tangy!

    ReplyDelete

Post a Comment

_____________________________________

The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.
________________________

Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
____________________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…










“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”


~ D.H. Lawrence, Sons and Lovers







ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews