• Prep Time:
  • Cooking Time:
  • Serves: 1 -1/2 cups

Sweet German Mustard

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 1/4 c Mustard seeds, whole
  • 1/2 c ;Water, hot tap
  • 1/4 c ;Water, cold tap
  • 2 tb Sugar, dark brown
  • 2 sm Garlic clove; peeled
  • -& halved
  • 2 pn Cloves; ground
  • 5 tb Dry mustard
  • 1 c Cider vinegar
  • 2 sl Onion, slice
  • 1 1/2 ts Salt
  • 1/4 ts Cinnamon, ground
  • 1/4 ts Allspice, ground
  • 1/4 ts Tarragon, dried; crumbled
  • 3 tb Corn syrup, light
  • 1/4 ts Dill seeds


Soak together the mustard seeds, dry mustard, hot water, & 1/2 cup of the
vinegar for at least 3 hours. Combine in a saucepan the rest of the
vinegar, cold water, onion, brown sugar, salt, garlic, cinnamon, allspice,
dill seeds, tarragon & cloves. Bring to a boil, boil for one minute &
cover. Let stand one hour.

Scrape soaked mustard mixture into a blender. Strain into it the spice
infusion, pressing solids into a strainer to extract all flavor. Process
the mustard (covered) till like a coarse puree with a definite graininess.
Pour mixture into the top of a double boiler set over simmering water &
cook 10 minutes, stirring often till the mixture is noticeably thicker.
Remove from heat, add the Karo and pour into a storage jar. Let it cool
uncovered, then cap and store. Can be refrigerated or not. Makes about
1-1/2 cups.

Better than Store-Bought
by Schneider and Colchie

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