Bavarian Sweet Mustard Bayerischer Süßer Senf Recipes

BAVARIAN SWEET MUSTARD (BAYERISCHER SüßER SENF)

Bavarian Sweet Mustard (Bayerischer Süßer Senf) image

The famous mustard eaten at the annual Oktoberfest!

Provided by Kimberly Killebrew

Time 25m

Number Of Ingredients 15

Ingredients

2 1/2 cups quality white wine vinegar
1 1/2 cups water
3/4 cups apple juice
16 ounces Mexican piloncillo
1 large yellow onion (,quartered)
1 large clove garlic (,halved)
4 juniper berries (,fyi, you also need these for making Rotkohl)
4 allspice berries
4 whole cloves
8 black peppercorns
1/8 teaspoon ground nutmeg
1 large bay leaf
2 teaspoons kosher or sea salt
9 ounces yellow mustard seeds
9 ounces brown mustard seeds

Steps:

Bring all ingredients, except for the mustard seeds, to boil in a medium stock pot. Simmer covered for 10 minutes. Turn off the heat and let steep for 1 hour. Strain the ingredients and place the vinegar solution in a large non-reactive bowl (preferably glass).
Use a spice or coffee grinder to very coarsely grind the mustard seeds.
Stir the coarsely ground mustard seeds into the vinegar solution. The mixture will initially be liquidy and will thicken over time. Cover and refrigerate for at least 3 weeks before using to allow the flavors to meld and deepen. The mustard will initially be quite hot but over this resting period the heat will become more subdued.
Stored in the fridge, this mustard will keep up to 6 months.
Note: This recipe can be halved or quartered if you don't want to make a large amount.

Nutrition Facts : ServingSize 8 half pints (entire batch), Calories 558 kcal, Carbohydrate 70 g, Protein 16 g, Fat 23 g, SaturatedFat 1 g, Sodium 599 mg, Fiber 8 g, Sugar 55 g

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