Best Spiced German Mustard Recipes

SPICED GERMAN MUSTARD

Steps:

• Combine cold water, mustard seed and dry mustard in medium bowl. Cover. Let stand for about 3 hours until mixture thickens to a paste.
• Combine next 10 ingredients in medium saucepan. Bring to a boil on medium high. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes, stirring often, until reduced by half. Add to mustard mixture. Stir. Transfer to blender or food processor. Pulse with on/off motion until mustard is slightly thickened but grains are still visible. Pour into small heavy saucepan or top of double boiler. Heat on medium low or over simmering water for 10 to 15 minutes, stirring occasionally, until thickened. Remove from heat.
• Add honey. Stir well. Cool. Transfer to small bowl. Cover. Chill for 3 days. Spoon into sterile jar with tight fitting lid. Store in refrigerator for up to 2 year. Makes about 1 cup.
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EXTRA SPICY MUSTARD

Steps:

• Mix all ingredients into a bowl and stir with a spoon until everything is combined.
• Then use an electric mixer and mix the mustard for 5 minutes.
• Put the mustard into a jar with a lid and let stand 3 to 4 weeks.
• After several weeks the spiciness should be reduced, the consistency should be spreadable and your mustard is ready.

GERMAN STYLE MUSTARD

Steps:

• In a small bowl, combine mustard seed and dry mustard; set aside.
• In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours; adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
• Process the seeds and mixture in a blender or food processor until pureed to the texture you like (this can take at least 3 or 4 minutes).
• The mixture will thicken upon standing.
• If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days.

SPICY MUSTARD

Steps:

• In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.

SWEET BAVARIAN MUSTARD

Steps:

• Combine the vinegar, water, onion, brown sugar, salt, cinnamon stick, allspice, cloves, and turmeric in a medium saucepan. Bring the mixture to a boil over medium-high heat. Allow the liquid to boil rapidly to reduce the volume by half, about 10 minutes.
• Put the yellow and brown mustard seeds in a medium heat-proof bowl. Strain the hot vinegar mixture through a fine-mesh strainer into the bowl of mustard seeds. Use a heat-proof silicone spatula to press the onions into the strainer to extract all of the liquid. Push the mustard seeds down to completely submerge them in the liquid, cover, and refrigerate for 24 hours.
• Transfer the seeds and liquid to a food processor and process until it forms a smooth paste. Put the mustard in an airtight container and refrigerate for at least a 3 days, and preferably 1 week, before serving to allow its pungency to mellow. After about 2 weeks, the mustard is at its prime. It will keep, refrigerated, for several months. If the mustard becomes too thick as it matures, thin it out by adding a splash of vinegar or water.