Condiment | Vegan Gluten Free

German Mustard

Brassica juncea (Brown Mustard), Sinapis alba (Yellow Mustard) Allergens: Mustard,Sulfites (from vinegar)
German Mustard

Sourcing & Taxonomy

  • Family Brassicaceae
  • Primary Cuisine German
  • Seasonality Year-Round
  • Source Mustard seeds,Vinegar,Spices

The Forktionary Angle

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Definition

A broad category of mustards, often characterized by a strong, pungent flavor, coarse texture, and varying levels of sweetness or acidity.

Sensory Profile

TastePungent,Spicy,Tangy,Savory,Sweet (some varieties)
TextureCoarse,Grainy,Smooth (depending on type),Thick
AromaPungent,Acrid,Spicy,Vinegary
AcidityMedium-High

Technical Metrics

Nutrition Facts

Per 1 tbsp
Calories100 kcal
Total Fat5.5 g
Saturated Fat0.3 g
Trans Fat0 g
Cholesterol0 mg
Protein5.5 g
Total Carbohydrate9 g
Dietary Fiber3.5 g
Total Sugars3 g
Calcium60 mg
Iron1.5 mg
Potassium250 mg

Chef’s Secret

To quickly mellow overly pungent German mustard for a sauce, gently heat it briefly with a tiny bit of cream or stock.

Substitutions

Best Match

Dijon Mustard

1:1

Provides a similar sharp, pungent flavor and smooth texture, but lacks the coarse texture and sometimes sweetness of German varieties.

Stone-Ground Mustard

1:1

Offers a comparable coarse texture and strong mustard flavor, often less sweet than some German mustards.

Spicy Brown Mustard

1:1

Similar robust flavor and texture, often with a good kick, making it a suitable substitute for many German types.

Yellow Mustard (with spices)

1:1 (add pinch of sugar/vinegar if needed)

Less complex, milder, and smoother. Can be doctored with vinegar, sugar, and dry mustard powder for a closer match.

Buying Guide

German mustards vary from sweet (Süßer Senf) to extremely spicy (Scharfer Senf). Read labels to match your desired flavor profile and texture (e.g., grobkörnig for coarse).

Flavor Pairings

Sausages Pretzels Roast Pork Sauerkraut Deli Meats Potato Salad Beer.