Spiced German Mustard

READY IN: 45mins
Recipe by Olha7397

A medium hot mustard that’s perfect for bratwurst. Add heat by simmering longer to further reduce the volume and condense the flavour. Makes a great hostess gift.

Top Review by flower7

Very interesting and different mustard! Other than the mustard seeds (which I bought at a bulk foods store for cheap), I had everything on hand to make this so could put it together really inexpensively. The only thing I did differently was remove just the cooked onions from the vinegar and blitz them with the mustard mixture. I then added it all to the hot vinegar still on the stove (so I didn't have to blend the hot liquid and worry about it splattering). Cook time seemed spot on to me. Ended up with a nearly full pint jar of lovely mustard (about 1 3/4 cups). Thanks for sharing!

Ingredients Nutrition


  1. Combine cold water, mustard seed and dry mustard in medium bowl. Cover. Let stand for about 3 hours until mixture thickens to a paste.
  2. Combine next 10 ingredients in medium saucepan. Bring to a boil on medium high. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes, stirring often, until reduced by half. Add to mustard mixture. Stir. Transfer to blender or food processor. Pulse with on/off motion until mustard is slightly thickened but grains are still visible. Pour into small heavy saucepan or top of double boiler. Heat on medium low or over simmering water for 10 to 15 minutes, stirring occasionally, until thickened. Remove from heat.
  3. Add honey. Stir well. Cool. Transfer to small bowl. Cover. Chill for 3 days. Spoon into sterile jar with tight fitting lid. Store in refrigerator for up to 2 year. Makes about 1 cup.
  4. Company’s Coming Christmas Gifts.

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