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Bavarian-Style Mustard

Source of Recipe

From "The Kitchen Pantry Cookbook" by Erin Coopey


Recipe Introduction

"This sweet-hot mustard is the perfect companion to wieners, bratwurst, and knockwurst. It also makes a nice dip for pretzels. I've suggested two different preparation methods — slow and quick — in this recipe. If you are interested in the natural mellowing of mustard and have the time, try the slow method. If you'd like to eat the mustard right away, the quick method is the one for you."

List of Ingredients

â—¦ ½ cup yellow mustard powder / dry mustard (see Note)
â—¦ ¼ cup warm water
â—¦ 2 tablespoons sugar
â—¦ 1 teaspoon kosher salt or coarse sea salt
â—¦ 2 tablespoons cider vinegar


Recipe

Slow Method:
Combine the mustard powder, warm water, sugar, and salt in a bowl. Stir until a smooth paste is formed. Cover the bowl with plastic wrap and let sit overnight or up to 24 hours.

Stir in the cider vinegar. Transfer the mustard to an airtight container. Cover. The mustard will continue to mellow if left at room temperature. You can allow the mustard to rest on your counter for up to 8 weeks before refrigerating. Test the flavor occasionally to determine whether it has mellowed to the level you desire. When you are satisfied with the flavor, transfer the jar to the refrigerator.

Quick Method:
Increase the water to ½ cup. Combine the mustard powder, warm water, sugar, and salt in a small saucepan. Heat over low heat for 1 hour or so, stirring occasionally. Maintain a low heat. Do not simmer or boil. Remove the pan from the heat and stir in the cider vinegar. Cool to room temperature and transfer to an airtight container. Cover and refrigerate. The mustard can be stored in the refrigerator for up to 12 months.


Makes 1 cup


• Note:
For spicier mustard, try using Penzeys Regular Canadian Mustard Powder, a blend of brown and yellow mustard.