German-Style Mustard

This homemade German-style mustard offers a robust, tangy punch that far surpasses store-bought varieties. By combining yellow and brown mustard seeds with a spiced vinegar reduction, you create a sauce with complex layers of heat and sweetness. The addition of garlic, onion, and warm spices like cinnamon and allspice provides a savory depth perfect for pairing with sausages, roasted meats, or hearty sandwiches. The texture can be adjusted from coarse to smooth depending on your preference. This recipe requires a short soaking period to allow the seeds to soften and the flavors to meld, resulting in a rich, vibrant condiment that adds character to any meal.

Cooking Method: Stewing

Cuisine: German

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 29.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This homemade German-style mustard offers a robust, tangy punch that far surpasses store-bought varieties. By combining yellow and brown mustard seeds with a spiced vinegar reduction, you create a sauce with complex layers of heat and sweetness. The addition of garlic, onion, and warm spices like cinnamon and allspice provides a savory depth perfect for pairing with sausages, roasted meats, or hearty sandwiches. The texture can be adjusted from coarse to smooth depending on your preference. This recipe requires a short soaking period to allow the seeds to soften and the flavors to meld, resulting in a rich, vibrant condiment that adds character to any meal.

Ingredients

1/4 cup Yellow mustard seed
2 tablespoon Black or brown mustard seed
1/4 cup Dry mustard powder
1/2 cup Water
1 1/2 cup Cider vinegar
1 small Onion, chopped
2 tablespoon Firmly packed brown sugar
1 teaspoon Salt
2 cloves Garlic, minced
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground allspice
1/4 teaspoon Dried tarragon leaves
1/8 teaspoon Turmeric

Directions

1
In a small bowl, combine the yellow mustard seed, brown mustard seed, and dry mustard powder.
2
In a 1- to 2-quart non-aluminum pan, combine the water, cider vinegar, chopped onion, brown sugar, salt, minced garlic, cinnamon, allspice, tarragon, and turmeric.
3
Bring the vinegar mixture to a simmer over medium heat, uncovered, and cook until reduced by half, approximately 10 to 15 minutes.
4
Pour the hot vinegar mixture over the mustard seed mixture in the small bowl.
5
Stir well to ensure all seeds are submerged. If necessary, add a splash of additional vinegar to maintain enough liquid to cover the seeds completely.
6
Let the mixture soak at room temperature for 24 to 48 hours, stirring occasionally.
7
Transfer the soaked mixture to a blender or food processor.
8
Process until pureed to your desired texture, ranging from coarse with whole seeds to a smooth paste, which may take 3 to 4 minutes.
9
Scrape the mustard into clean, dry jars, cover tightly, and let age for at least 3 days before use to allow flavors to develop.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 29.5kcal

% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 185.4mg8%
Total Carbohydrate 3.8g2%
Dietary Fiber 0.7g3%
Sugars 0.6g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Texture Variation: Some prefer a coarse grind with whole seeds remaining, while others enjoy a completely smooth paste. Adjust blending time accordingly.

Storage: The mustard will thicken considerably upon standing. If it becomes too thick after a few days, stir in additional vinegar to reach your preferred consistency.

Safety: Ensure jars are clean and dry before filling to prevent spoilage. Store in the refrigerator for best shelf life and flavor preservation.

Ingredient Note: Use non-aluminum pans for simmering the vinegar mixture to avoid metallic reactions.

Keywords: mustard, german, homemade, condiment, vinegar, spicy, sausage, bratwurst, mustard seed, brown mustard, yellow mustard, garlic, cider vinegar, blender, soaking, preservation, spices, cinnamon, allspice, tarragon

Read it online: https://www.chefs-mate.com/recipe/german-style-mustard/