Sweet and Spicy Honey Mustard – German Style

When Mike and I were in Dijon, I was devastated to find out that the Maille mustard factory on the outskirts of the city had closed it’s doors.  I had been certain that with just a bit of sweet talking in my broken (and often inaccurate) French, surely the Plant Manager would bring me on a tour!  No dice, which is likely a good thing because it saved me from an embarrassed attempt at quavering pleading which likely would have sounded something like, “Likes mustard, me! Factory cruise please for two? Tourist Canadian mustard love!”

Mustard is one of my favorite condiments to make because it’s dead easy, dirt cheap, and so open to variability.  From smooth and fiery Asian mustard, the soft or pungent French mustard, a dozen or so popular varieties of German mustard, even the North American BBQ staple of underrated yellow mustard, I love it all….and at least half of them are in my fridge as we speak.

This honey mustard is based on the German flavor which is sweet but not saccharine, and packs a sinus-clearing punch that makes me giddy with joy.  All that you need are a few ingredients from the spice rack, some vinegar and a blender, and voila!  More importantly, making mustard is a really good excuse to also make some soft, salty home made pretzels. I love when my subconscious takes a round-about route to get to my main goal.

Before you start, you should know that this makes quite a bit of mustard.  If you like mustard but you don’t feel passionately about it, or if you have no idea who you’ll get through a few cups of pasty yellow joy, spare yourself the headache and halve this recipe before you begin.  If you do make the full amount, be sure to have a few small extra jars on hand to package a few licks of mustard up as gifts for your nearest and dearest.

Sweet and Spicy Honey Mustard – German Style

Makes appx 4 cups

  • 3/4 cup ground mustard powder
  • 2/3 cup yellow mustard seeds
  • 1/3 cup brown mustard seeds
  • 1 medium yellow onion (3/4 cup grated)
  • 2 cloves garlic (1 tsp minced)
  • 5 tbsp packed brown sugar
  • 5 tbsp honey
  • 1 tbsp ground turmeric
  • 2.5 tsp kosher salt
  • heaping 1/2 tsp dill seed
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1.5 cups hot water
  • 1.25 cups apple cider vinegar

What a lovely cast of characters!

Grate the onion into a medium to large non-reactive mixing bowl (glass works best).  If you can mince garlic into a paste, do so.  If not, use a garlic press or microplane to make quick work of the cloves.

Add in all of the dry ingredients, including the mustard powder, spices, sugar and salt.  Drizzle in the honey.

Add the mustard seeds to the mix.  Pour in the warm water and whisk everything together until it is well combined.  Add the apple cider vinegar and give it a stir.

Cover the bowl and leave it to stand at room temperature overnight or for up to 24 hours.

Pour the contents into a good blender and begin to puree the mixture, scraping down the sides occasionally and as needed.

I like a thick and grainy mustard, but this one should be a bit thinner and smoother.  Continue to process the mixture until you’re happy with the smoothness of the texture.  In my blender that took about 5 minutes to partially and evenly break down some of the mustard seeds into a paste.

Spoon the mustard into clean, sterilized containers.  If you have some smaller containers, home made mustard is an excellent hostess gift, and a good way to experiment without having to eat your way through a pint or two of mustard on your own.  Not that I couldn’t, mind you.

Thick, sweet but not overly so, and with a good spicy kick that gets right up your nose, this is a great mustard to slather on top of grilled bratwurst or use as a dip for homemade soft pretzels….

….or add it to a glaze for ham, spread it in sandwiches, or add a spicy sweetness to your next vinaigrette.  Did I mention that sweet-hot grainy mustard is killer in a beet salad?  Because it is.

Making your own condiments allows you to play with textures and flavors using ingredients that are generally affordable and accessible, so why don’t you get tongues wagging at your next backyard BBQ with a selection of handmade sauces and condiments from your kitchen?  Mustard is a great place to start.

  • http://livinginthekitchenwithpuppies.blogspot.com/ Natashya

    Beautiful! I made mustard for the first time a few weeks back and it was a revelation. I’ll try yours soon (as the other one is done). Is the Compliments jar the mustard powder in your shot? I need to find a cheaper one than the $5 little English one if I am going to be using it in bulk like this.

  • Jason

    Thank you, thank you, thank you, thank you for another mustard recipe!

  • http://www.choosy-beggars.com Tina

    Natashya – Yes, the “Compliments” package is a store-brand generic mustard powder. I’m sure that your imported English one is of a higher quality, but at $1.99 for the container…I’ll make do…

    Jason – Aw, shucks. What can I say? We’re mustard people. You know, my favorite “strange craving” food is milk chocolate (prefer. in Easter Bunny form) with Keens hot mustard. Yeah. That’s how deeply my affinity runs. Hey, if you do end up trying this recipe, please let us know what you think!

  • http://flouronmyface.blogspot.com Arlene Mobley

    Looks very good. Did you process these or just put them into sterile jars?

    • http://www.choosy-beggars.com Tina

      Sorry for the slow reply!! I don’t process the mustard, just pack it. You could absolutely process the jars for shelf stability, but it will alter the flavor. The mustard will be milder and ‘duller’ after heat processing. If you don’t mind that though, or you like a milder mustard, go for it!

  • http://mushitza.blogspot.com Silvia

    I’ve tried a couple of times to make mustard but not very succesful. But I’m tempted to try your recipe.
    Is there any difference between yellow and black mustard? Could I replace the black with yellow one?

  • http://voodooandsauce.com Heather

    Oh, geez, I am totally making this now. One more project! Yay! Like I need that.

  • Damian

    Hi, I am attempting to make mustards for the first time, just curious about the “shelf-life” with this recipe, thanks!

    • http://www.choosy-beggars.com Tina

      Damian – good for you, getting indoctrinated into the cult of mustard makers!! Isn’t it so much tastier when you make it from scratch? Ah, I love mustard in all its glory.

      The mustard will keep well for at least 3-6 months if you keep it stored in the fridge in a tightly sealed container. The main effect that you’ll see over time is the flavor lightening and softening. Oh, and if you don’t have a good seal it will dry slightly and/or separate a little bit, but that’s no different than if you had store bought grainy mustard.

      Good luck!!

  • http://cupcakemuffin.blogspot.com sara

    Oooooh, I love this! I have never tried to make my own mustard, but it sounds delish! 🙂

  • kate

    Just wanted to thank you for posting another fantastic mustard recipe. I made a batch to give as Christmas gifts this year — so it was a bonus that it made so much yumminess. And my brother just started keeping bees, so I was able to make it from local (really local) honey.

    Thanks again, and Happy Holidays!

    • http://www.choosy-beggars.com Mike

      I can only imagine how these mustards must have tasted with honest-to-goodness ultra-local honey. Thanks so much for making us, in some small way, a part of your Christmas!


    How long can you preserve this mustard? thanks a lot!

    • http://www.choosy-beggars.com Tina

      Hi Fernanda,
      My apologies for the very, very late reply!!!!!! In a tightly sealed container, this mustard will last in the fridge for several months. If it starts to separate a tiny bit, just stir it back together. That’s natural.
      Take care,

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