Alice's Swedish Mustard

in , , , on Thursday, November 10, 2011




Bubba (Bill Jr.) asked me for Grandma's Swedish mustard recipe and I told him he would have to look at my blog this morning to get it, so this is for you, Bubba!

As you may recall, my mother-in-law was Swedish and cooked many great dishes and was one of the best when it came to preparing baked goods.  She made excellent donuts and was so good at cake baking and decorating that she made wedding cakes for many brides and grooms.  She was self-taught at this and produced some beautiful cakes.  I could never get the hang of piping like she did, she did it effortlessly.  

But, this is about her mustard.  If you love mustard, this one is a keeper!  It's not for the person who does not care for heat in their food.  Bill told me that as a child, he has many memories of helping his grandfather crush the mustard seeds.  He used a large bowl and a 10 pound iron ball.  Geeze!!!  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 to save some wear and tear on his arm.  Bill took many rounds with it!  He is not particularly a mustard lover, except for this mustard!  

Alice, in later years used a blender to crush the seeds and that is what I use.  I'm sure a food processor would work just as well also.  I always thought it was the vinegar that determined how much heat would be in the mustard.  My mother-in-law informed me that is not the case; it is the quantity of sugar that determines it.  She was absolutely right!  The more sugar, the hotter the mustard is!!

If you've never made mustard yourself, this is a great recipe to try!  It is delicious and goes well with about any meat.  Bill's grandfather ate it with everything.  My grandfather would have loved this also since he applied mustard to bread like other people do with butter.  

Bubba, you are welcome to borrow my blender or your Dad has a 12 pound cast iron ball that's setting in the garage right now but, you have to supply the bowl and the "man-power" and be prepared to devout the better part of a day to it!


                                               Photo credit ~ justfoodnow

Alice's 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!





This entry was posted on Thursday, November 10, 2011 at 5:45 AM and is filed under , , , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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