Spicy German Mustard

Spicy mustard
Spicy German-style mustard.

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  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Resting Time: 24 hrs
  • Yield: 2 cups (30 servings)
Nutritional Guidelines (per serving)
16 Calories
0g Fat
3g Carbs
0g Protein
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Nutrition Facts
Servings: 2 cups (30 servings)
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.)

Tired of mustard out of the bottle? This German mustard recipe lets you make your own German-style mustard, which 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 add a gourmet sense to your next meal that incorporates mustard.


  • 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 small 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 on medium heat until the mixture is reduced by half, which will take about 10 to 15 minutes.

  3. Next, pour the mixture into the mustard and mustard seed mixture. Let the mixture 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 seeds and 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. Some people want some whole seeds remaining, others like a smoother paste. (The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar.)

  5. Scrape mustard into clean, dry jars. Cover them tightly. They can stay for at least 3 days in the refrigerator prior to use.


  • You may want to break down the whole mustard seeds prior to adding them to the mixture. This is ideal for people who want a smooth mustard texture. To do that, 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: White, brown and black. White mustard is milder and not as zingy as brown and black seeds. For reference, white mustard seed and turmeric is what's in American yellow mustard; brown mustard seeds are used in most better mustards; black seeds are commonly featured in hot mustards.