At hot dog stands all over NYC, mustard is not refrigerated all day long,
and nobody seems to die from it. The vinegar probably maintains the acidity
at a level where no sane microorganism wants to grow. This mustard you
want - is it dark, like Gulden's, or day-glo yellow like French's? There
can't be THAT many variations...


"james99501" > wrote in message
oups.com...
> 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?
>
>