I'm looking for any homemade versions of Finnish style mustard that
anyone might have.

As a kid, I remember visiting Finland during the summers and enjoying
the food very much. One particular thing that is vivid in my mind is
their particular style of prepared mustard, it's sweet and hot and
unlike anything else I've ever tasted. I used to sneak into the
kitchen and look through the fridge just for things to put the mustard
on and eat. I may not remember what I had 3 days ago for lunch, but I
remember the things I ate with that mustard when I was 12.

The brand I'm familiar with is Turun Sinappi - I believe it's now a
Swedish company but they use the original recipe from Turku, Finland.

Thanks for any help!

"james99501" > wrote in message
oups.com...
> I'm looking for any homemade versions of Finnish style mustard that
> anyone might have.
>
> As a kid, I remember visiting Finland during the summers and enjoying
> the food very much. One particular thing that is vivid in my mind is
> their particular style of prepared mustard, it's sweet and hot and
> unlike anything else I've ever tasted. I used to sneak into the
> kitchen and look through the fridge just for things to put the mustard
> on and eat. I may not remember what I had 3 days ago for lunch, but I
> remember the things I ate with that mustard when I was 12.
>
> The brand I'm familiar with is Turun Sinappi - I believe it's now a
> Swedish company but they use the original recipe from Turku, Finland.
>
> Thanks for any help!
>


When you went to google and searched for the words:
recipe finnish mustard

What were the search results?

I've been scouring Google for quite awhile... there are a tremendous
number of recipes calling for mustards to prepare a particular Finnish
dish... but so far the closest I've seen for mustards themselves are
holiday mustards prepared with cream and butter and things...
definitely not Turun Sinappi. There are also a couple companies in
the US that claim to be making 'authentic' Finnish style mustard, but
they're very expensive and I'd take an old family recipe any day of
the week.

"james99501" > wrote in message
oups.com...
> I've been scouring Google for quite awhile... there are a tremendous
> number of recipes calling for mustards to prepare a particular Finnish
> dish... but so far the closest I've seen for mustards themselves are
> holiday mustards prepared with cream and butter and things...
> definitely not Turun Sinappi. There are also a couple companies in
> the US that claim to be making 'authentic' Finnish style mustard, but
> they're very expensive and I'd take an old family recipe any day of
> the week.
>

That's weird. When I searched for Turun Sinappi, I found a source on the
first page of results.

> That's weird. When I searched for Turun Sinappi, I found a source on the
> first page of results.

I guess maybe my "recipe request" wasn't clear. Googling seems to
bring up lots of information about how to use the mustard, or how to
buy it.

I'm curious to find a recipe for the homemade version of Finnish
mustard.

I would never expect to find the actual recipe of Turun Sinappi, as I
wouldn't expect to find the recipe for Heinz 57 either. However,
families have been making this great stuff for generations, and I am
hoping to find such a recipe.

"james99501" > wrote in message
oups.com...
>> That's weird. When I searched for Turun Sinappi, I found a source on the
>> first page of results.
>
> I guess maybe my "recipe request" wasn't clear. Googling seems to
> bring up lots of information about how to use the mustard, or how to
> buy it.
>
> I'm curious to find a recipe for the homemade version of Finnish
> mustard.
>
> I would never expect to find the actual recipe of Turun Sinappi, as I
> wouldn't expect to find the recipe for Heinz 57 either. However,
> families have been making this great stuff for generations, and I am
> hoping to find such a recipe.
>

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?

spicy sweet ,mustard? made by company called woeber's
excellent with sausages
http://www.foodlocker.com/brands-w-w...dwich-pal.html
--

Laura

-Sautéed poo is still poo


"james99501" > wrote in message
oups.com...
> I'm looking for any homemade versions of Finnish style mustard that
> anyone might have.
>
> As a kid, I remember visiting Finland during the summers and enjoying
> the food very much. One particular thing that is vivid in my mind is
> their particular style of prepared mustard, it's sweet and hot and
> unlike anything else I've ever tasted. I used to sneak into the
> kitchen and look through the fridge just for things to put the mustard
> on and eat. I may not remember what I had 3 days ago for lunch, but I
> remember the things I ate with that mustard when I was 12.
>
> The brand I'm familiar with is Turun Sinappi - I believe it's now a
> Swedish company but they use the original recipe from Turku, Finland.
>
> Thanks for any help!
>

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?

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?
>
>

On Feb 15, 4:00 pm, "JoeSpareBedroom" > wrote:
> 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...

I recall it as a dark orangish sort of color, so I'm guessing it's
heavy on the turmeric and/or paprika... very smooth and pasty rather
than 'creamy' and 'light'. Actually, it used to be packaged only in a
foil metal squeeze tube like toothpaste... so it's pretty stiff. I
believe there are 3 variations (mild, medium, and blow-your-face-off)
so each looks slightly different.

"james99501" > wrote in message
ups.com...
> On Feb 15, 4:00 pm, "JoeSpareBedroom" > wrote:
>> 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...
>
> I recall it as a dark orangish sort of color, so I'm guessing it's
> heavy on the turmeric and/or paprika... very smooth and pasty rather
> than 'creamy' and 'light'. Actually, it used to be packaged only in a
> foil metal squeeze tube like toothpaste... so it's pretty stiff. I
> believe there are 3 variations (mild, medium, and blow-your-face-off)
> so each looks slightly different.
>

Well, if this was my quest, I'd go back to google, click on the link to the
company which sells it, and buy some. Use the real deal as a guide for
making it yourself.

james99501 wrote:
> I'm looking for any homemade versions of Finnish style mustard that
> anyone might have.
>
> As a kid, I remember visiting Finland during the summers and enjoying
> the food very much. One particular thing that is vivid in my mind is
> their particular style of prepared mustard, it's sweet and hot and
> unlike anything else I've ever tasted. I used to sneak into the
> kitchen and look through the fridge just for things to put the mustard
> on and eat. I may not remember what I had 3 days ago for lunch, but I
> remember the things I ate with that mustard when I was 12.
>
> The brand I'm familiar with is Turun Sinappi - I believe it's now a
> Swedish company but they use the original recipe from Turku, Finland.
>
> Thanks for any help!

Hi,
the homemade versions I've come across are somewhat different from the
common commercial ones (Turun Sinappi, Auran Sinappi, Meira etc.). They
are often made from e.g. Colman's Mustard Flour (or similar) and tend to
be even hotter and sweeter still, sometimes with alcohol (e.g. cognac)
in them. Of course there are tons of variations, but I can't recall
having tasted anything that was that close in taste or consistency to
what you're after.
I don't have a recipe to give you, but if you can look up something in
that direction to start with and then work your way towards what you
like, the ingredients in the commercial products don't seem to be that
complicated; mustard seeds, sugar, salt, water, vinegar/wine vinegar,
vegetable oil, chili pepper, cayenne pepper, preservatives (e.g. sodium
benzoate).

-Jarno

On Feb 15, 2:21 pm, "james99501" > wrote:
> I'm looking for any homemade versions of Finnish style mustard that
> anyone might have.
>
> As a kid, I remember visiting Finland during the summers and enjoying
> the food very much. One particular thing that is vivid in my mind is
> their particular style of prepared mustard, it's sweet and hot and
> unlike anything else I've ever tasted. I used to sneak into the
> kitchen and look through the fridge just for things to put the mustard
> on and eat. I may not remember what I had 3 days ago for lunch, but I
> remember the things I ate with that mustard when I was 12.
>
> The brand I'm familiar with is Turun Sinappi - I believe it's now a
> Swedish company but they use the original recipe from Turku, Finland.
>
> Thanks for any help!

I have a bunch of mustard recipes given to me by my pastry instructor-
altho they are at home. If you are still interested, I will be happy
to post them for you later