Go Back
German Mustard

German Mustard Recipe

Make your own German mustard at home with this simple and flavorful guide. From mildly sweet Bavarian styles to the sharper edge of classic yellow-brown blends, this condiment adds depth to sausages, sandwiches, and pretzels. Customizable in texture and spice level, it's a fun DIY project that rewards your tastebuds. Serve with bratwurst, pretzel rolls, or stir into vinaigrettes for an authentic German kick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 1 day
Servings: 12 Servings
Course: Sauce
Cuisine: German
Calories: 25
Ingredients Equipment Method Video Notes

Ingredients
  

  • ½ cup yellow mustard seeds
  • ¼ cup brown mustard seeds
  • ½ cup white wine vinegar or apple cider vinegar
  • ½ cup water
  • 1 ½ teaspoons salt
  • 2 teaspoons sugar or honey for mild Bavarian-style mustard
  • ½ teaspoon turmeric
  • ¼ teaspoon ground allspice optional, traditional flavor

Equipment

  • Measuring cups and spoons
  • Blender, spice grinder, or mortar and pestle (for texture control)
  • Mixing bowl
  • Whisk or spoon
  • Glass jar with lid (for storage)
  • Alternative: For coarse mustard, use a rolling pin to lightly crush the seeds instead of blending

Method
 

  1. Soak the Seeds
    In a mixing bowl, combine yellow and brown mustard seeds with vinegar and water. Cover and let sit at room temperature for 12 to 24 hours to soften and develop flavor.
  2. Heat the Mixture
    Pour the entire soaked mixture into a small saucepan. Bring to a gentle simmer over low heat for about 5 minutes to bloom the spices.
  3. Season
    Stir in salt, sugar (or honey), turmeric, and optional allspice. Mix well and remove from heat.
  4. Blend to Desired Texture
    Transfer the mixture to a blender, spice grinder, or mortar and pestle. Blend or grind to your preferred texture - from grainy to smooth.
  5. Rest and Mature
    Spoon the mustard into a clean glass jar. Seal and refrigerate for at least 24 hours to mellow and marry the flavors.
  6. Serve or Store
    Use immediately after resting, or keep refrigerated for up to 2 months for deeper flavor.

Video

Notes

  • Adjust Heat: More brown seeds = spicier mustard. For milder flavor, use only yellow seeds.
  • Sweet Variant: Substitute honey for sugar to create a Bavarian-style mustard.
  • Flavor Boost: Add a splash of beer or a pinch of garlic powder for regional flair.
  • Thinning: If your mustard thickens too much over time, stir in a bit of water or vinegar.