📝 About This Recipe
Transport your kitchen to a rustic German beer hall with this authentic, medium-spicy stone-ground mustard. This recipe balances the sharp heat of brown mustard seeds with the mellow sweetness of yellow seeds, enriched by a complex brine of apple cider vinegar and aromatic spices. It is a versatile condiment that captures the quintessential 'Mittelscharf' profile, offering a pungent kick followed by a smooth, savory finish.
🥗 Ingredients
The Seed Base
- 1/2 cup Yellow mustard seeds (provides the classic mustard flavor and base)
- 1/4 cup Brown or Black mustard seeds (provides the heat and pungency)
- 2 tablespoons Mustard powder (helps with emulsification and instant heat)
The Infused Brine
- 3/4 cup Apple cider vinegar (5% acidity for preservation and tang)
- 1/2 cup Dry Riesling or water (adds a floral, authentic German depth)
- 2 tablespoons Brown sugar (packed)
- 1.5 teaspoons Sea salt (fine grain)
- 1/2 teaspoon Turmeric (for that iconic golden hue)
- 1/8 teaspoon Ground Allspice (a subtle warm undertone)
- 1/8 teaspoon Ground Cinnamon (a traditional Bavarian secret)
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Onion powder
👨🍳 Instructions
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1
In a clean glass bowl or mason jar, combine the yellow mustard seeds and brown mustard seeds. Stir them together until evenly distributed.
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2
In a small stainless steel saucepan, combine the apple cider vinegar, Riesling (or water), brown sugar, sea salt, turmeric, allspice, cinnamon, garlic powder, and onion powder.
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3
Place the saucepan over medium heat and whisk constantly. Bring the mixture just to a gentle simmer to ensure the sugar and salt are completely dissolved.
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4
Remove the liquid from the heat immediately once it simmers. Do not boil it for long, as you want to retain the acidity of the vinegar.
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5
Pour the warm liquid over the mustard seeds in the glass container. Stir in the 2 tablespoons of mustard powder until no lumps remain.
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6
Cover the container loosely with a clean kitchen towel or cheesecloth and let it sit at room temperature for 24 hours. The seeds will absorb the liquid and swell significantly.
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7
After 24 hours, transfer the mixture to a food processor or high-speed blender.
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8
Pulse the mixture in short bursts. For a traditional German 'Mittelscharf', you want a rustic, stone-ground texture where some seeds remain partially whole.
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9
If the mixture seems too thick to blend, add 1 tablespoon of water at a time until the desired consistency is reached.
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10
Taste the mustard. Note that it will taste extremely bitter and aggressively hot at this stage—this is normal and will mellow with aging.
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11
Transfer the mustard into sterilized glass jars, leaving about half an inch of headspace.
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12
Seal the jars tightly and refrigerate. Let the mustard 'cure' in the fridge for at least 2-3 days before using. This allows the flavors to marry and the initial bitterness to dissipate.
💡 Chef's Tips
Use only glass or ceramic bowls; the acidity in mustard can react with certain metals and create a metallic taste. If you prefer a hotter mustard, use cold liquid instead of warming it, as heat actually deactivates some of the enzymes that create 'bite'. Never skip the aging process; fresh mustard has a 'volatile' heat that can be unpleasant until it rests for 48 hours. To make a 'Süßer Senf' (Sweet Mustard), double the brown sugar and add a pinch of ground cloves. If the mustard dries out over time in the fridge, simply stir in a teaspoon of vinegar or water to refresh the texture.
🍽️ Serving Suggestions
Serve alongside a steaming hot Weisswurst or Bratwurst for the ultimate German experience. Slather generously on a soft, salted Bavarian pretzel with a side of Obatzda cheese spread. Use it as a base for a schnitzel gravy or whisk it into a vinaigrette for a warm potato salad (Kartoffelsalat). Pair with a cold glass of Hefeweizen or a crisp Pilsner to cut through the richness of the mustard. Add a dollop to a charcuterie board featuring smoked hams, pickles, and sharp alpine cheeses.