Sweet Bavarian Mustard Recipes

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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

Categories     condiment

Time 25m

Number Of Ingredients 15

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

SPICY BAVARIAN BEER MUSTARD



Spicy Bavarian Beer Mustard image

Here's a gift that has bite! This spicy beer mustard is great with pretzels or as a condiment for bratwurst. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 30m

Yield 7 half-pints.

Number Of Ingredients 10

2 cups dark beer
2 cups brown mustard seed
2 cups ground mustard
1-1/2 cups packed brown sugar
1-1/2 cups malt vinegar
1/2 cup balsamic vinegar
3 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground cloves
2 teaspoons vanilla extract

Steps:

  • In a small bowl, combine beer and mustard seeds. Cover and refrigerate overnight., Place seed mixture in a blender. Cover and process until chopped and slightly grainy., Transfer to a Dutch oven. Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves. Bring just to a boil. Remove from heat; stir in vanilla., Ladle hot liquid into 7 hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 36 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 65mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

EXTRA SPICY MUSTARD



Extra Spicy Mustard image

Provided by Barbara

Number Of Ingredients 5

50 g yellow mustard, ground
5 g salt
10 g sugar
30 ml white wine vinegar
40 ml water

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.

SWEET BAVARIAN MUSTARD



Sweet Bavarian Mustard image

Provided by Andrea Slonecker

Categories     Vinegar     Oktoberfest     Family Reunion     Poker/Game Night     Party

Yield Makes about 2 cups/480 ml

Number Of Ingredients 11

2 cups/480 ml apple cider vinegar
1 cup/240 ml water
1 onion, diced
1/2 cup plus 2 tbsp /75 g firmly packed dark brown sugar
2 tsp fine sea salt, such as fleur de sel or sel gris
One 3-in/7.5-cm cinnamon stick
6 whole allspice berries
6 whole cloves
2 tsp ground turmeric
1/2 cup/100 g yellow mustard seeds
1/4 cup/50 g brown mustard seeds

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.

SIMPLE BAVARIAN MUSTARD



Simple Bavarian Mustard image

A simple Bavarian mustard using premade ingredients. I could have sworn this should be on zaar but I couldn't find it.

Provided by drhousespcatcher

Categories     Vegan

Time 5m

Yield 1 1/4 cups, 20 serving(s)

Number Of Ingredients 4

8 ounces prepared brown mustard
2 tablespoons brown sugar
2 tablespoons prepared horseradish, well drained
1 tablespoon caraway seed

Steps:

  • In a small bowl, combine all ingredients.
  • Cover and let stand for 30 minutes for flavors to blend.
  • Note: Mustard may be covered and refrigerated for up to 2 weeks.
  • Note you may add sauerkraut to any sandwich you are putting this on so if you are making hotdogs for the 4th you can turn them into 'kraut dogs. One of my favorite lunches when I am in a hurry btw
  • servings based on a tbsp per sandwich.

Nutrition Facts : Calories 7, Fat 0.1, Sodium 5.3, Carbohydrate 1.7, Fiber 0.2, Sugar 1.4, Protein 0.1

GERMAN-STYLE SWEET MUSTARD



German-Style Sweet Mustard image

Provided by Julia Moskin

Categories     easy, quick, condiments

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 9

1 cup brown or whole-grain prepared mustard
3 roasted red bell peppers, fresh or jarred
1 tablespoon molasses
3 garlic cloves, peeled
3 tablespoons mayonnaise
Black pepper to taste
1 tablespoon prepared horseradish
1 tablespoon honey or maple syrup
1 tablespoon apple cider

Steps:

  • Combine all ingredients in a blender or food processor and process until smooth.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1233 milligrams, Sugar 17 grams, TransFat 0 grams

HOT & SWEET GERMAN-STYLE MUSTARD



Hot & Sweet German-Style Mustard image

Make and share this Hot & Sweet German-Style Mustard recipe from Food.com.

Provided by Dancer

Categories     German

Time 10m

Yield 1/3 cup

Number Of Ingredients 5

1/3 cup brown mustard seeds
3 tablespoons apple cider vinegar
1 tablespoon olive oil
1/4 teaspoon honey
1 dash dried tarragon

Steps:

  • Grind mustard seeds in spice grinder.
  • In small bowl, combine mustard seeds, vinegar, oil, honey and tarragon and stir until smooth and paste-like.
  • You can"cool down" the mustard by adding more oil or honey.
  • Store in refrigerator in small, tightly lidded jar.

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