Spicy German Mustard

Spicy mustard
Spicy German-style mustard

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Prep: 15 mins
Cook: 15 mins
Resting Time: 96 hrs
Total: 96 hrs 30 mins
Servings: 30 servings
Nutrition Facts (per serving)
16 Calories
0g Fat
3g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 30
Amount per serving
Calories 16
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 56mg 2%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Protein 0g
Calcium 14mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. In a medium bowl, combine the mustard seed and dry mustard.

  2. 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.

  3. 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.

  4. 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.

  5. 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.)

  6. Enjoy.


  • 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.