| Level: | Easy |
| Total: | 1 hr 16 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 1 min |
| Yield: | about 1 1/4 cups |
Ingredients
- 1/4 cup dry mustard powder
- 2 teaspoons light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 cup sweet pickle juice
- 1/4 cup water
- 1/2 cup cider vinegar
- 1/4 cup mustard seed
Instructions
- In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.
Nutrition Facts
| Serving Size | 1 of 2.5 servings |
| Calories | 166 |
| Total Fat | 7 g |
| Saturated Fat | 0 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 300 mg |
| Serving Size | 1 of 2.5 servings |
| Calories | 166 |
| Total Fat | 7 g |
| Saturated Fat | 0 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 300 mg |
Reviews
The name says it all. I thought it was plenty thick especially when it’s been refrigerated for a couple of days. A tad spicy, but I cut it with mayo or Miracle Whip. Hubby prefers it to mayonnaise. He’ll only eat mayo if it’s Duke’s or homemade. Lol. It’s fantastic with meat on homemade bread.
Good quick homemade mustard. A little thin but tastes grwat
This is a good starting foundation for a good mustard. Having lived in Germany for a few years I’ve tasted many versions. Buying jarred mustard is unheard of there. Every Gasthaus has their own recipe. All tasty and unique in their composition.
I’m a tart, whole grain mustard fan so I’ll add my personal tastes. Follow the recipe as stated, but add a teaspoon of very, coarse ground black mustard seed and a teaspoon of tumeric to the mix. I use a a 50/50 mix of cider and red wine vinegar as a well. The end product is very close to what I enjoyed at the Munchen Oktoberfest.
Don’t be alarmed if your final product is a bit runny, after jarring it up and “aging” the refrigerator for two weeks, you’ll be amazed at the finished product! You’ll never buy prepared mustard again! Enjoy!
I’m a tart, whole grain mustard fan so I’ll add my personal tastes. Follow the recipe as stated, but add a teaspoon of very, coarse ground black mustard seed and a teaspoon of tumeric to the mix. I use a a 50/50 mix of cider and red wine vinegar as a well. The end product is very close to what I enjoyed at the Munchen Oktoberfest.
Don’t be alarmed if your final product is a bit runny, after jarring it up and “aging” the refrigerator for two weeks, you’ll be amazed at the finished product! You’ll never buy prepared mustard again! Enjoy!
This is my base mustard recipe. Followed exactly, this mustard is complex and tangy, great for a discerning palette, but modifying it, if you don’t know what you’re doing, can be disastrous. Taking out ingredients like sweet pickle juice and replacing them with straight vinegar is not going to work. There’s a reason sweetness is used. I’ve modified this recipe successfully by replacing the water with beer, wine(white and red), and champagne. I’ve also replaced the sweet pickle juice with a homemade sweet kombutcha with success. Try adding chipotle peppers, dried chipotle powder, or smoked paprika for an extra kick and smokey flavor. This is a great recipe when followed explicitly.
It is mustard but it isn’t Dusseldorfer mustard. The most famous brand in Germany is Dusseldorfer Lowensenf and it comes in Bavarian sweet, Dusseldorf medium and Dusseldorf Extra which is my favourite.
The recipe for Dusseldorf Extra is very simple and is written on every jar: Mustard seeds, Spirit vinegar (white vinegar), cold water and 5%/vol. salt.
I use ground mustard seed (brown, where available), white vinegar, a little cold water and a pinch of sea salt and let it sit in the fridge for a minimum of one day before tasting. Beware!! It is “SHARP”! This is the real stuff outside of Germany. Don’t heat it! It will become mild!.
I know beer would be better than water, but what beers do you guys think would work best?
Mustard tasted great. Followed the recipe and microwaved for an additional 30 seconds. I used whole black, yellow and brown mustard seeds. No problem with it being too thin. I have made this recipe several times. I use Coleman’s dry mustard powder.
This tastes awful the first day but flavors meld over a day or two. Microwave and stir a few times additional for a thicker mustard. I have made this recipe twice and this time I toasted the mustard seeds and added a tsp. of honey. I also half recipe since I usually do not use much mustard. I am addicted to homemade mustard now and this is a great starter recipe.
Way too thin made exactly by the reciepe… Too much liquids compared to dry ingredients, is the water needed at all? I did double amount of ground mustard and added sugar for more sweet taste.
Yum. And very easy to make. Recommend blending longer to thicken