📝 About This Recipe
Transport your taste buds to a sun-drenched Munich beer garden with this authentic, artisanal sweet mustard. This recipe balances the sharp, pungent heat of brown mustard seeds with the deep, caramel-like sweetness of dark brown sugar and a hint of warming spices. It is a thick, coarse-textured condiment that is essential for a traditional German breakfast or a gourmet charcuterie board.
🥗 Ingredients
The Mustard Base
- 1/2 cups Yellow mustard seeds (provides the foundational structure)
- 1/4 cups Brown mustard seeds (adds essential heat and pungency)
- 2 tablespoons Mustard powder (helps emulsify and thicken)
The Sweetening Infusion
- 1 cup Dark brown sugar (packed; provides the deep molasses flavor)
- 2 tablespoons Honey (for floral notes and shine)
- 3/4 cup Water (filtered is best)
- 1/2 cup Apple cider vinegar (provides the necessary acidic snap)
Aromatics and Spices
- 1 teaspoon Sea salt (fine grain)
- 1/4 teaspoon Ground allspice
- 1/8 teaspoon Ground cloves (just a pinch for warmth)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 piece Bay leaf (remove after cooking)
👨🍳 Instructions
-
1
Place the yellow and brown mustard seeds into a clean spice grinder or a heavy-duty mortar and pestle.
-
2
Pulse or grind the seeds until they are roughly cracked. You want a coarse, rustic texture rather than a fine powder—aim for about half the seeds to be broken while the rest remain mostly whole.
-
3
In a medium-sized heavy-bottomed saucepan, combine the water, dark brown sugar, honey, and apple cider vinegar.
-
4
Add the bay leaf, salt, allspice, cloves, and black pepper to the saucepan and stir well.
-
5
Bring the mixture to a gentle boil over medium heat, stirring constantly to ensure the sugar is completely dissolved.
-
6
Once boiling, reduce the heat to low and simmer for about 5 minutes. This allows the spices to infuse and the syrup to slightly thicken.
-
7
Whisk in the mustard powder until no lumps remain, then add the coarsely ground mustard seeds.
-
8
Continue to cook the mixture on low heat for another 3-5 minutes. The seeds will begin to absorb the liquid and soften slightly.
-
9
Remove the pan from the heat and discard the bay leaf. The mustard will look quite thin at this stage, but do not worry—it thickens significantly as it cools.
-
10
Allow the mustard to cool to room temperature in the pan, stirring occasionally to prevent a skin from forming.
-
11
Transfer the cooled mustard into sterilized glass jars. Seal tightly.
-
12
Place the jars in the refrigerator for at least 24 hours (48 hours is better). This rest period is crucial for the flavors to mellow and for the initial bitterness of the mustard seeds to subside.
💡 Chef's Tips
For a smoother texture, you can blend a third of the finished mixture in a food processor before jarring. If the mustard is too thick after chilling, stir in a teaspoon of water or vinegar at a time until the desired consistency is reached. Always use cold liquids if you want more 'heat'; using hot liquids like we do here mellows the mustard enzymes for a sweeter finish. Ensure your mustard seeds are fresh; old seeds can result in a bitter, dusty flavor that sugar cannot hide. Store in the refrigerator for up to 3 months—the flavor actually improves after the first two weeks.
🍽️ Serving Suggestions
Serve alongside traditional Bavarian Weißwurst (white sausage) and a soft pretzel. Use as a glaze for roasted pork tenderloin or baked ham during the last 15 minutes of cooking. Pair with sharp cheddar cheese and tart apples on a charcuterie board. Whisk into a vinaigrette with olive oil and lemon juice for a stunning honey-mustard salad dressing. Spread generously on a crusty rye bread sandwich with smoked turkey and Swiss cheese.