Spicy German Mustard



2 cups



1/3 cup yellow mustard seeds
1 tbsp. brown mustard seeds
1/4 cup mustard powder
1/2 cup cold water
1 cup apple cider vinegar
2 tbsp. brown sugar
1/2 tsp. garlic powder
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. dill seed
1/4 tsp. tarragon leaves, crushed


Soak mustard seeds and the powder in the cold water for 3 hours. Combine the remaining ingredients in a glass or porcelain pan and simmer until the mixtue is reduced by half, about 10 minutes. Pour through a strainer onto the mustard mixture. Transfer to a double boiler. Cook and stir until thickened, about 10 minutes. Spoon into a container and cover.

Refrigerate for 3 days before using.

Author's Comments

Makes a good dressing for german potato salads.

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