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Bavarian-Style Sweet Mustard
A German classic from Bavaria: without sweet mustard, neither Weisswurst nor Leberkäse reaches the plate there. Coarsely crushed yellow and brown mustard seeds swell in a liquor of caramelised sugar, apple juice, vinegar and spices and turn into a thick, light brown paste that tastes malty-sweet with only the faintest heat in the finish. The recipe makes about 2 jars.
Kochzeit
35 min
Portionen
2
Zutaten
12
Nährwerte
pro Portion750 kcal
Kalorien
20 g
Eiweiß
27 g
Fett
110 g
Kohlenhydrate
Zubereitung
- 1
Crush the mustard seeds coarsely in a mortar or a mini chopper; some of the seeds may well stay whole, as that gives the mustard its bite later.
- 2
Peel the onion and dice it finely.
- 3
Melt the sugar dry in a wide pan without fat over medium heat and let it caramelise to a light brown.
- 4
Deglaze the caramel carefully with the water and the apple juice, keeping a little distance because the mixture spits hard. Bring it to the boil, stirring, until the hard caramel has dissolved again.
- 5
Add the cider vinegar, the diced onion, the salt, the allspice berries, the cloves and the bay leaf and leave everything to simmer uncovered.
- 6
Pour the liquor through a sieve into a bowl, pressing the spices and the onion out well, and then discard them.
- 7
Pour the hot liquor over the crushed mustard seeds, stir in the honey and leave everything covered to swell.
- 8
Purée the mixture coarsely with a stick blender until you have a thick, still slightly grainy paste, and fill it into sterilised screw-top jars.
- 9
Close the jars and leave the mustard to mature in the fridge for three days; only then is the heat rounded and the sweetness fully there.
