German Sweet Hot Mustard Recipes

BAVARIAN SWEET MUSTARD (BAYERISCHER SüßER SENF)

Steps:

• Bring all ingredients, except for the mustard seeds, to boil in a medium stock pot. Simmer covered for 10 minutes. Turn off the heat and let steep for 1 hour. Strain the ingredients and place the vinegar solution in a large non-reactive bowl (preferably glass).
• Use a spice or coffee grinder to very coarsely grind the mustard seeds.
• Stir the coarsely ground mustard seeds into the vinegar solution. The mixture will initially be liquidy and will thicken over time. Cover and refrigerate for at least 3 weeks before using to allow the flavors to meld and deepen. The mustard will initially be quite hot but over this resting period the heat will become more subdued.
• Stored in the fridge, this mustard will keep up to 6 months.
• Note: This recipe can be halved or quartered if you don't want to make a large amount.

HOT & SWEET GERMAN-STYLE MUSTARD

Steps:

• Grind mustard seeds in spice grinder.
• In small bowl, combine mustard seeds, vinegar, oil, honey and tarragon and stir until smooth and paste-like.
• You can"cool down" the mustard by adding more oil or honey.
• Store in refrigerator in small, tightly lidded jar.

SWEET BAVARIAN MUSTARD

Steps:

• Combine the vinegar, water, onion, brown sugar, salt, cinnamon stick, allspice, cloves, and turmeric in a medium saucepan. Bring the mixture to a boil over medium-high heat. Allow the liquid to boil rapidly to reduce the volume by half, about 10 minutes.
• Put the yellow and brown mustard seeds in a medium heat-proof bowl. Strain the hot vinegar mixture through a fine-mesh strainer into the bowl of mustard seeds. Use a heat-proof silicone spatula to press the onions into the strainer to extract all of the liquid. Push the mustard seeds down to completely submerge them in the liquid, cover, and refrigerate for 24 hours.
• Transfer the seeds and liquid to a food processor and process until it forms a smooth paste. Put the mustard in an airtight container and refrigerate for at least a 3 days, and preferably 1 week, before serving to allow its pungency to mellow. After about 2 weeks, the mustard is at its prime. It will keep, refrigerated, for several months. If the mustard becomes too thick as it matures, thin it out by adding a splash of vinegar or water.

GERMAN-STYLE SWEET MUSTARD

Steps:

• Combine all ingredients in a blender or food processor and process until smooth.