|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
German-style mustard is a spicy and fresh alternative to traditional mustards. This is a must-try recipe for any mustard enthusiast, or if you are looking to change up a ho-hum hot dog, or serve a traditional Oktoberfest meal. The black mustard seeds are what contribute the heat, and the brown sugar, garlic, spices, and tarragon add depth of flavor. The mustard needs time to sit for a day before it is blended together, and then about three more days for the bitterness to dissipate and the flavors to meld.
In addition to serving as a spread or condiment, you can use this German mustard in place of other grainy or flavorful mustards in a variety of recipes. Incorporate into a rub or marinade for pork tenderloin, add to a homemade vinaigrette, or stir into a potato salad.
- 1/4 cup yellow mustard seed
- 2 tablespoons black or brown mustard seed (heaping)
- 1/4 cup dry mustard powder
- 1/2 cup water
- 1 1/2 cups cider vinegar
- 1 small onion (chopped)
- 2 tablespoons brown sugar (firmly packed)
- 1 teaspoon salt
- 2 garlic cloves (minced or pressed)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon tarragon
- 1/8 teaspoon turmeric
In a medium bowl, combine the mustard seed and dry mustard.
In a 1- to 2-quart stainless steel or nonreactive saucepan, combine the rest of the ingredients. Simmer, uncovered, over medium heat until the mixture is reduced by half, which will take 10 to 15 minutes.
Pour the mixture into the bowl with the mustard seed. Let it stand, covered, at room temperature for 24 hours. You may have to add more vinegar to keep enough liquid in the mixture in order to adequately cover the seeds.
Process the mixture in a blender or food processor until it is blended to the texture you like; this can take at least 3 or 4 minutes. You can leave it with some whole seeds remaining, or make a smoother paste.
Scrape mustard into clean, dry jars. Cover them tightly and place in the refrigerator for at least 1 day but preferably 3 to allow the flavors to meld. (The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar.)
- If you want a smooth mustard texture (similar to Dijon), break down the whole mustard seeds prior to adding them to the mixture. Grind the whole mustard seeds in a spice or coffee grinder for a few minutes. They can also be broken down by hand with a mortar and pestle.
- The salt and vinegar keep the mustard intact longer. Without them, it will more quickly lose its flavor.
- There are three types of mustard seeds: yellow, brown, and black. The yellow mustard is milder and not as zingy as brown and black seeds. For reference, yellow mustard seed is what's in American yellow mustard, brown mustard seeds are used in most better mustards, and black seeds are commonly featured in hot mustards.