German Style Mustard

READY IN: 15mins
Recipe by Parsley

Posting this for Zaar World Tour 2. Prep/cook time does not include setting/aging time.

Top Review by jeanlmorrow

I was disappointed with this recipe. First of all, it's quite bitter. Any ideas why? I soaked the seeds in the vinegar/spice/sugar mixture for 24 hours. Should they have soaked longer? It did noticeably improve as it aged, but not enough. Also, it did not taste at all sweet. I would double the brown sugar. And, it did not have the "clear your nose" quality that another reviewer said it had and which I prefer.

Ingredients Nutrition


  1. In a small bowl, combine mustard seed and dry mustard; set aside.
  2. In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours; adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
  3. Process the seeds and mixture in a blender or food processor until pureed to the texture you like (this can take at least 3 or 4 minutes).
  4. The mixture will thicken upon standing.
  5. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days.

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