📝 About This Recipe
Transport your taste buds to a sun-drenched Munich beer garden with this authentic 'Süßer Senf.' This iconic Bavarian condiment is defined by its coarse texture, deep caramel sweetness, and a gentle spice profile that lingers on the palate. Unlike sharp yellow mustards, this version uses a blend of yellow and brown seeds combined with dark brown sugar to create a rich, molasses-like depth that is the essential companion to traditional Weisswurst.
🥗 Ingredients
The Mustard Base
- 1/2 cups Yellow mustard seeds (whole)
- 1/4 cups Brown mustard seeds (for extra heat and texture)
- 3/4 cups Water (cold, filtered)
- 1/2 cups Apple cider vinegar (5% acidity)
The Sweetening & Spice Blend
- 3/4 cups Dark brown sugar (packed)
- 2 tablespoons Granulated sugar (to be caramelized)
- 1 tablespoon Honey (mild floral variety)
- 1 teaspoon Fine sea salt
- 1/4 teaspoon Ground allspice
- 1/8 teaspoon Ground cloves (just a pinch)
- 1/4 teaspoon Ground cinnamon
- 1 piece Bay leaf (whole)
👨🍳 Instructions
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1
In a spice grinder or a heavy-duty mortar and pestle, pulse the yellow and brown mustard seeds briefly. You want a coarse, cracked texture—not a fine powder. About 50% of the seeds should still be semi-whole.
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2
In a medium glass bowl, combine the cracked mustard seeds with the cold water and apple cider vinegar. Stir well, cover with plastic wrap, and let soak at room temperature for at least 4 hours (ideally overnight) to soften the husks.
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3
In a small heavy-bottomed saucepan over medium heat, add the 2 tablespoons of granulated sugar. Allow it to melt and turn a deep amber color, swirling the pan occasionally. Do not let it burn.
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4
Once the sugar is caramelized, carefully whisk in 2 tablespoons of water. It may steam and sputter, so be cautious. Stir until the caramel is dissolved into a syrup.
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5
Add the dark brown sugar, honey, salt, allspice, cloves, and cinnamon to the caramel syrup. Stir over low heat until the sugar is completely dissolved and the mixture is smooth.
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6
Pour the soaked mustard seed mixture (including all the soaking liquid) into the saucepan with the sugar mixture. Add the whole bay leaf.
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7
Turn the heat to medium-low and bring the mixture to a very gentle simmer. Cook for about 10-12 minutes, stirring constantly with a wooden spoon.
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8
The mustard is ready when it has thickened to the consistency of a loose jam. It will continue to thicken significantly as it cools, so do not overcook it until it is dry.
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9
Remove the saucepan from the heat and discard the bay leaf. If you prefer a slightly smoother texture, you can use an immersion blender to pulse the mixture 2-3 times.
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10
Transfer the hot mustard into sterilized glass jars. Leave about half an inch of headspace at the top.
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11
Allow the jars to cool completely at room temperature before sealing with lids.
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12
Place the jars in the refrigerator. The mustard will be very bitter and sharp initially; it requires a 'mellowing' period of at least 24 hours (48 hours is better) for the flavors to harmonize and the bitterness to fade.
💡 Chef's Tips
Use cold water for soaking; hot water can deactivate the enzymes that provide the mustard's characteristic 'bite.' If the mustard is too thick after resting, stir in a teaspoon of water or vinegar at a time until the desired consistency is reached. Always use glass or ceramic bowls/jars, as the vinegar in the mustard can react with metal containers. For a more authentic 'smoky' depth, you can substitute half of the dark brown sugar with traditional German beet syrup (Zuckerrübensirup). Don't skip the resting period; fresh mustard has a harsh, 'green' taste that only disappears after 24-48 hours of refrigeration.
🍽️ Serving Suggestions
Serve alongside warm Weisswurst (white veal sausages) and a freshly baked soft pretzel for a classic Bavarian breakfast. Use as a glaze for roasted pork loin or Schweinebraten during the last 20 minutes of cooking. Pair with a sharp, aged mountain cheese like Bergkäse or Emmentaler on a charcuterie board. Spread generously on a Leberkäse (German meatloaf) sandwich served on a crusty Kaiser roll. Accompany with a cold glass of Hefeweizen or a crisp Helles lager to cut through the sweetness.