Bavarian sweet mustard is a traditional German condiment made by combining coarsely ground mustard seeds with caramelized brown sugar, honey, and white wine vinegar, then aged for 4 weeks. It's the classic pairing for Weisswurst, Leberkäse, and Bratwurst served with pretzels and beer.
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Grind the mustard seeds coarsely. Pour over with 80ml boiling hot water and let sit for 10-15 minutes.
In a pan place sugar, let it caramelize while stirring continuously, then pour over the vinegar and let it become liquid again.
Combine the caramelized sugar with honey, vinegar, and the mustard seeds in a bowl.
Mix very well, using a hand mixer if desired, for 5 minutes.
Fill mustard into sterilized glass jars (place jars and lids in boiling hot water, remove, and turn upside down on a clean kitchen cloth).
Let sit for 4 weeks at a cool and dark place before using.
Store in sterilized glass jars at room temperature in a cool, dark place. Once opened, refrigerate and use within 2–3 months for best quality.
hand mixer (optional but recommended) · sterilized glass jars with lids
After the 4-week aging period, store in sterilized glass jars in a cool, dark place. Properly sterilized jars keep the mustard stable for several months.
Brown seeds will produce a sharper, more pungent mustard. Yellow seeds create the traditional milder, sweeter flavor of Bavarian mustard, so substitution will alter the taste profile.
The aging period allows flavors to meld and mature. The mustard will be usable but milder if tasted earlier; full flavor develops after the full 4 weeks.
Yes. Hand mixing for 5 minutes works, but a hand mixer speeds the process and creates a smoother, more uniform texture by better incorporating the seeds.
This refers to the acidity level of the vinegar. Standard white wine vinegar is typically 5-6% acidity; check your bottle label to ensure it matches this specification for proper flavor balance.
