Ingredients for Spiced German Mustard
- 1/2 cup cold water
- Yellow Mustard Seeds
- 2 tablespoons dry mustard powder
- 1/2 cup apple cider vinegar
- Onion
- 1 tablespoon brown sugar
- Garlic Cloves
- Salt
- Ground Cinnamon
- Allspice
- Dill Weed
- Dried Tarragon Leaves
- 1/2 teaspoon turmeric
- Liquid Honey
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How to Make Spiced German Mustard
- In a medium bowl, combine 1/2 cup cold water, 1/2 cup yellow mustard seeds, and 2 tablespoons dry mustard powder.
- Cover the bowl and let the mixture stand for at least 3 hours, or until it thickens into a paste.
- In a medium saucepan, combine 1/2 cup apple cider vinegar, 1/4 cup white wine vinegar, 2 tablespoons honey, 1 tablespoon brown sugar, 1 teaspoon ground coriander, 1 teaspoon ground caraway seeds, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (adjust to taste), 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to medium and simmer uncovered for 10-15 minutes, stirring frequently, until the mixture has reduced by about half.
- Add the mustard seed paste from step 2 to the saucepan.
- Stir well to combine.
- Transfer the mixture to a blender or food processor.
- Pulse the mixture on and off until it is slightly thickened but still has visible mustard seeds.
- Pour the mustard into a small, heavy saucepan or the top of a double boiler.
- Heat over medium-low heat or over simmering water for 10-15 minutes, stirring occasionally, until thickened.
- Remove from heat and stir in 2 tablespoons of honey.
- Stir well to combine.
- Let the mustard cool completely.
- Transfer the cooled mustard to a small bowl, cover, and chill for at least 3 days to allow the flavors to meld.
- Spoon the mustard into sterilized jars with tight-fitting lids.
- Store in the refrigerator for up to 2 years. Yields approximately 1 cup.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
209g
Fat
6g
Carbs
24g
