Thank you, yes I have seen those links.

I think the 2nd link has a tasty-sounding recipe, but my instinct is
it's going to be more of a "dressy" version than the regular mustard
that Finns have on their table. One thing that grabs me is that it
contains cream, creme fraiche and an egg - which makes it a perishable
item and fairly expensive.

I remember TS sitting out on everyone's table and never stored in the
fridge - their refrigerators are just too small for things that don't
have to be in there. Plus, most Finns have summer lake cabins - many
without electricity. So, I'm thinking whatever the recipe is, it's
compatible with the Finnish lifestyle and stores well.



> Did you see this?http://www.dlc.fi/~marianna/gourmet/11_14.htm
>
> And this?http://www.dlc.fi/~marianna/gourmet/11_24.htm
>
> I doubt you're going to find a recipe saying "This is just like Turun
> Sinappi". You may have to experiment. And, lots of prepared mustards use a
> bit of dairy substance. Are you sure the TS mustard did NOT contain cream or
> butter?