German Style Mustard
- Ready In:
- 1⁄4 cup yellow mustard seeds
- 2 tablespoons brown mustard seeds
- 1⁄4 cup mustard powder
- 1⁄2 cup water
- 1 1⁄2 cups cider vinegar
- 1 small white onion, finely minced
- 2 tablespoons firmly packed brown sugar
- 1 teaspoon salt
- 2 garlic cloves, minced
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon ground allspice
- 1⁄4 teaspoon dried tarragon
- 1⁄4 teaspoon turmeric
- In a small bowl, combine mustard seed and dry mustard; set aside.
- 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.
- 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).
- The mixture will thicken upon standing.
- 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.
Questions & Replies
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The real recipe is written right on the jar of Düsseldorfer Löwensenf. It is simply a mixture of yellow and brown mustard seed (I use ground yellow and brown mustard powder), spirit vinegar, cold water and about 5%/vol. of sea salt. I use pre-ground mustard seed but be aware that fresher is better, it loses in pungency with age. Use cold water because mustard loses its pungency if you heat it up! Vinegar sets the "heat" of the mustard longer than just water. After you mix it let it sit in the fridge in a closed jar for 12 to 24 hours to marinate earlier than that it will taste bitter as the mustard ages it gets also will get milder (weeks not days). The strength (heat or "nose clearing ability") of the mustard depends on how fresh the mustard seed/powder is (try McCormick's/Clubhouse brand's "Keen's mustard" powder. I bought it online and it is fresh!) It will be quite pungent much like the fresh Düsseldorfer Löwensenf Extra from Düsseldorf in Germany. Like German beer much of the flavour and pungency of real Düsseldorfer Löwensenf Extra is lost due to the length of time it takes to reach the shelves and how long it sits there. It is the closest I have ever come to the real taste of Düsseldorfer Löwensenf Extra. The Bavarians like a much sweeter milder Bavarian mustard (https://www.daringgourmet.com/homemade-traditional-bavarian-sweet-mustard-bayerischer-suesser-senf/) which I don't like. This mustard recipe seems to be a combination of both mustards and does neither well!
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.