German Mustard

February 1987

  • 1 jar (2.5 oz.) Mustard seed (1/2 cup)
  • 2/3 cup Dry mustard
  • 1.5 cups Malt or cider vinegar
  • 12 oz. Homebrewed ale or lager
  • 2 slices Onion
  • 1 Tbl. Honey
  • 1 Tbl. Molasses
  • ½ tsp. Allspice
  • ½ tsp. Cinnamon
  • ½ tsp. Dill seed
  • ½ tsp. Tarragon
  • ½ tsp. Ground cloves


  • Put mustard seed, dry mustard, and ½ cup each of vinegar and beer in a blender or food processor with steel blade.
  • Let stand 3 hours so the seeds will soften.
  • Meanwhile, in a 2 quart glass batter bowl, combine the remaining vinegar, beer, onion, honey, molasses, allspice, cinnamon, dill seed, tarragon, and cloves.
  • Microwave on high 2 to 3 minutes or until boiling.
  • Cover and let stand until mustard mixture is ready.  Process the mustard mixture to a coarse puree.
  • Discard onion from spice mixture, gradually add remaining mixture to pureed mustard; blend well.
  • Transfer mustard to same glass bowl. Whisk several times during cooking.  Microwave on high 12 minutes or until mustard reduces to 3 cups.  Pour into glass jars.

Yields 3 cups.

Thanks to Cowtown Cappers Homebrew Club of Fort Worth for the above receipt.

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