Sweet & Spicy German Mustard

I love making condiments! I wouldn’t say that I’m obsessed about it but my motto is this – “if I can make it, why buy it 🛒!”. There’s mayo, Dijonnaise, chili oil, horseradish, sweet relish, tahini, tartar sauce, coffee creamers, salsa, dressings and vinaigrettes, plus many more that can be made from scratch!
 
Why going through all that trouble making it?
First is the taste; much more flavor than most of them. Second is the freshness; no one knows how long it has been sitting on the shelf 📆 versus making what you need. Lastly is definitely the preservatives and chemicals; none of them are in the homemade…
 
It all started in my late 20s’ when one day, I peaked at the Tzatziki Sauce label and saw how much salt 🧂 was in it including all the “other ingredients” that I couldn’t pronounce – when you try, you look like you’re on medications or other substances. I put the bottle back on the shelf and went to get fresh ingredients. I’m sure you now understand why I make them from scratch…
 
This Saturday is an international event that will last for 15 days… it’s Oktoberfest in Munich! What better way to highlight the event by showcasing my Sweet & Spicy German Mustard! This famous Bavarian condiment goes well with pretzels, as a spread on sandwiches 🥪 but also with Weisswurst, Leberkäse, etc.
 
This recipe takes time…. 3 days to be more exact. That’s right! We start by making a brine using onions 🧅, garlic 🧄, vinegar, apple juice, brown sugar, and seasonings. When this step is done, the mixture is strained, solids discarded, and mustards seeds are added to it. From here, the mixture is chilled for a few days.
 
After looking at the ingredients, some of you might think 🤔 “why not use apple cider vinegar instead of white vinegar and apple juice?” Simple… we need that sweet and fruity flavor in the background. While, the apple cider vinegar is less acidic, it still needs that higher acid concentration from the white vinegar.
 
Can you substitute apple & white vinegar for apple cider vinegar? Absolutely, but the color of your mustard will be darker and the apple taste 🍎🍏 will be less concentrated. The results will have a smoother finish instead of that strong tart flavor from the white vinegar which in return, gives a sharp taste to the condiment.
 
So, on the third day, this is when this Sweet & Spicy Mustard takes shape. After sitting in the fridge that long, giving time for the flavors to blend, about 3 cups is added to the bowl of a food processor using the multi-purpose blade and puréed for a couple minutes ⏳ – you won’t see any difference.
 
Meanwhile, what I like to do is to separate the mustard seeds from the liquid. I add half the seeds, process, then add the rest of them and process again. At this point, the mixture will turn into a thick paste and that is when I slowly add the reserved liquid, a little at a time.
 
I’m telling you right now, this is not an exact science 🧪🧬 and you’ll have to use your judgement when it comes to consistency. Be careful not to add too much liquid otherwise it will turn into a soup. I like mine slightly on the thicker side but add more if you prefer it thinner.
 
You’ll be left with some reserved liquid regardless if you like your mustard thicker or thinner. Simply discard it. Spoon your condiment into airtight containers and transfer to the fridge until needed. If it gets thicker after a while, add a little bit of vinegar, stir well and return to the fridge.
 
This Sweet & Spicy German Mustard is extremely tasty… the results speak for themselves! Making it from scratch isn’t as complicated as you might think and you have a great condiment for different applications. Enjoy Oktoberfest 🍻 by making this traditional Bavarian favorite!
Bon Appétit! 🍽
 
Here are more delicious condiment recipes for you to try… 😀
– Thai Yellow Curry Paste
– Homemade Balsamic Glaze
– Honey Mustard Dipping Sauce
– Garlic Herb Butter
– Hawaiian Style Teriyaki Sauce
– Pickled Red Onions
– Seafood Cocktail Sauce
and for even more German recipes 🌍, click on this link… Recipe Category • German
 

 
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Sweet & Spicy German Mustard

Sweet and tangy with some kick, this Sweet & Spicy German Mustard is the perfect condiment for Weisswurst, Leberkäse, pretzels, and more…

5 from 2 votes

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Servings 4 cups

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Passive Time 3 days d

Ingredients

  

1x2x3x

• 1 large yellow onion, quartered
• 2 large cloves garlic, halved
• 2 cups white vinegar
• 1 cup apple juice
• 3/4 cup water
• 1 1/2 cups brown sugar, packed
• 15 whole mixed peppercorns
• 5 whole cloves
• 1 sprig rosemary tips & tricks
• 1/4 tsp. ground allspice
• 1/8 tsp. ground nutmeg
• 1/2 tbsp. kosher salt
• 1 large bay leaf
• 7 ounces (about 1 cup) yellow mustard seeds
• 7 ounces (about 1 cup) brown mustard seeds

Directions

 

• In a large pot over medium heat, add all the ingredients except both mustard seeds. Bring to a simmer, cover, and cook for 15 minutes.
• Turn off the heat and let it steep for 1 hour.
• Place a cheesecloth in a colander sitting over a bowl and strain the mixture into a bowl; discard the solids.
• Add the mustard seeds and stir well. Cover and refrigerate for 3 days.
• Add 2 ½ to 3 cups of the mixture to the bowl of a food processor; process for 1 minute.
• Meanwhile, strain the rest of the mixture through a fine sieve sitting over a bowl.
• Add half of the mustard seeds from the sieve, process for a minute or two, and then add the rest; process again for a couple minutes.
• To this, add some of the reserved liquid – be careful not to add too much liquid otherwise it will turn into a soup – and keep adding until desired consistency; discard the remaining liquid.
• Spoon mustard into airtight containers and transfer to the fridge until needed. Makes 4 cups.

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