Ingredients for German Style Mustard
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How to Make German Style Mustard
- In a small bowl, combine 1/4 cup yellow mustard seeds and 2 tablespoons dry mustard powder. Set aside.
- In a 1- to 2-quart non-aluminum saucepan, combine 1 cup white wine vinegar, 1/2 cup water, 1/4 cup sugar, 2 tablespoons salt, and 1 teaspoon ground black pepper.
- Bring the vinegar mixture to a simmer over medium heat. Reduce heat and simmer uncovered for 10-15 minutes, or until the liquid has reduced by half.
- Carefully pour the reduced vinegar mixture over the mustard seed and dry mustard mixture. Stir well to combine.
- Let the mixture soak at room temperature for 24-48 hours, stirring occasionally. Add additional vinegar if necessary to ensure the seeds are fully submerged.
- Once soaked, transfer the mixture to a blender or food processor. Puree until you reach your desired texture. Start with short bursts to avoid splattering.
- The mustard will thicken further as it sits. If it becomes too thick after a few days, stir in 1-2 tablespoons of additional vinegar to adjust the consistency.
- Transfer the finished mustard to clean, dry jars. Seal tightly.
- Age the mustard for at least 3 days in the refrigerator to allow the flavors to meld. The longer it ages, the richer the flavor will become!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
25g
Fat
1g
Carbs
4g
