📝 About This Recipe
Hailing from the historic Rhine region, Düsseldorf mustard—famously known as 'Mostert'—is celebrated for its deep brown hue, creamy texture, and assertive, sinus-clearing heat. Unlike its sweeter Bavarian cousins, this condiment balances the sharp bite of brown mustard seeds with the complex, caramelized notes of malt vinegar and a secret blend of warming spices. It is an essential, sophisticated pantry staple that brings a touch of German tradition to any charcuterie board or grilled feast.
🥗 Ingredients
The Seed Base
- 1/2 cup Brown mustard seeds (for intense heat and classic dark color)
- 1/4 cup Yellow mustard seeds (to balance the texture and provide a mellow undertone)
- 2 tablespoons Mustard powder (adds immediate punch and silkiness)
The Liquid Maceration
- 3/4 cup Malt vinegar (provides the signature deep, fermented flavor)
- 1/2 cup Dry white wine (Riesling or Pinot Grigio works beautifully)
- 1/4 cup Cold filtered water (essential for activating the mustard's heat enzymes)
Aromatics and Seasoning
- 1.5 teaspoons Sea salt (fine grain)
- 1 tablespoon Brown sugar (packed; to balance the acidity)
- 1/4 teaspoon Ground allspice (for a subtle warm depth)
- 1/8 teaspoon Ground cloves (a traditional Düsseldorf secret)
- 1/8 teaspoon Cinnamon (ground)
- 1/2 teaspoon Turmeric (for a hint of earthy color)
👨🍳 Instructions
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1
In a non-reactive glass or ceramic bowl, combine the brown and yellow mustard seeds with the cold filtered water. Stir and let sit for 10 minutes to allow the enzymes to activate.
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2
Add the malt vinegar and white wine to the seeds. Cover the bowl tightly with plastic wrap and let it macerate at room temperature for at least 12 hours (ideally 24 hours) to soften the husks.
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3
After the soaking period, transfer the mixture (including all the liquid) into a high-speed blender or food processor.
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4
Add the mustard powder, sea salt, brown sugar, allspice, cloves, cinnamon, and turmeric to the blender.
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5
Pulse the mixture several times to break down the seeds. For a traditional Düsseldorf style, blend until mostly smooth but with a slight, fine graininess remaining.
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6
Pour the mixture into a small heavy-bottomed saucepan. Place over low heat.
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7
Gently whisk the mustard for 5-8 minutes. Do not let it boil; you only want to cook off the raw 'harshness' of the vinegar and thicken the texture slightly.
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8
Remove from heat once the mustard has reached the consistency of a thick paste. It will thicken further as it cools.
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9
If the mustard feels too thick, whisk in a tablespoon of additional wine or water until the desired creaminess is achieved.
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10
Transfer the hot mustard into sterilized glass jars, leaving about half an inch of headspace.
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11
Let the jars cool completely on the counter before sealing with lids.
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12
Place the jars in the refrigerator. For the best flavor, allow the mustard to 'age' for at least 3-5 days before using; this allows the initial bitterness to mellow into a complex heat.
💡 Chef's Tips
Always use cold water to soak the seeds; hot water can deactivate the enzymes that provide the mustard's signature heat. If you prefer a darker 'ABB' style mustard, you can add a teaspoon of dark molasses or cocoa powder for color and depth. Ensure your equipment is non-reactive (glass, stainless steel, or ceramic), as the vinegar and mustard oils can react with aluminum or copper. The bitterness is normal immediately after blending—time is the 'secret ingredient' that mellows the flavor into something delicious. Store in the back of the fridge where it is coldest to preserve the potency of the mustard oils for up to 6 months.
🍽️ Serving Suggestions
Serve alongside a traditional grilled Bratwurst or Weisswurst on a crusty hard roll. Use as a bold dipping sauce for soft, salted Bavarian pretzels. Slather onto a Roast Pork (Schweinebraten) sandwich with plenty of pickles. Whisk into a vinaigrette with apple cider vinegar and oil for a punchy potato salad dressing. Pair with a sharp aged Gouda or smoked meats on a festive charcuterie board.