Bavarian-Style Sweet Mustard

Name: Bavarian-Style Sweet Mustard
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 100 g yellow mustard seeds; 50 g brown mustard seeds; 1 piece onion; 150 g sugar; 200 ml water; 100 ml apple juice; 100 ml cider vinegar; 1 tsp salt; 3 piece allspice berries; 2 piece cloves; 1 piece bay leaf; 1 tsp honey

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.

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Cook time

35 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

750 kcal

Calories

20 g

Protein

27 g

Fat

110 g

Carbs

Ingredients

For 2 servings

Estimated cost~€1.20 · ~€0.60/serving

Instructions

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.