in Germany

Sweet mustard, as we love it in Bavaria

Spread the love

Ingredients for 100 servings:

  • 100 g mustard seeds, green, ground
  • 100 g mustard seeds
  • 25 g salt
  • 125 g sugar
  • 1 tsp clove(s), ground
  • 400 ml water
  • 150 ml vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the mustard flour and clove powder in a heatproof bowl, coarsely grind the mustard seeds, and add them. Bring water to a boil with vinegar, sugar, and salt, then stir into the mustard flour mixture. The mixture shouldn’t be too thick, as it swells considerably. Pour into suitable jars and let it cool uncovered. If you try it now, you’ll be very disappointed. It takes at least three days for it to acquire its typical flavor and lose its bitterness. It’s fully ripe after three weeks. If the final product is still too thick after ripening, you can always dilute it with water. The mustard will keep for a very long time, but should be kept in a dark place.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leek and ham muffins

Vanilla crescents