Preserves & Condiments
In the Nordic kitchen, preserves and condiments are far more than just side dishes; they are the essential ‘pantry staples’ that historically allowed Scandinavian families to enjoy the harvest throughout the long, dark winters.
This collection explores the art of balancing flavors—from the sharp, vinegary crunch of Swedish Quick-Pickled Cucumbers (Pressgurka) to the iconic sweet-tartness of homemade Lingonberry Jam (Lingonsylt). Here, you will find traditional recipes for Skåne Mustard, creamy Munavoi (egg butter), and the indispensable Hovmästarsås (mustard-dill sauce) that brings out the best in cured seafood.
These simple, long-lasting recipes are designed to cut through the richness of traditional Nordic mains, bringing a bright, acidic lift and a touch of heritage to every plate. Each recipe is family-tested and accompanied by original photography to help you master the traditional Nordic arts of pickling, curing, and sauce-making in your own kitchen
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In Denmark, a squirt of tangy yellow remoulade can turn even the simplest meal into a celebration. The first time […]
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Walk into a Nordic kitchen on a winter evening and you will find a pot of brown gravy bubbling on […]
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Quick‑pickled cucumbers are a beloved part of Nordic cuisine, and the Swedish versions (known as pressgurka or ättiksgurka) have a […]
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A simple idea with big flavor When people outside the Nordic countries think of egg salad, they often picture a […]
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Lingonberry jam – or lingonsylt in Swedish – is one of the most distinctive flavours to come out of the […]
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In Swedish cuisine, known for bold flavors and clever condiments, Hovmästarsås is one of the most beloved sauces. This sweet, […]
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Introduction In the south‑Swedish province of Skåne (Scania), mustard is more than a condiment – it is part of the […]
