A thoroughly authentic German mustard recipe, this Bavarian sweet mustard is the kind served at the Munich Oktoberfest! Delicious and easy to make!
My mom is from Bavaria from a small town south of Munich on the Austrian border, and though I grew up in Baden-Württemberg in Stuttgart, I equally consider Bavaria my home. I could spend multiple posts praising the beauty of this stunning region of southern Germany, but today we’re focusing on just one aspect: Oktoberfest!
What comes to your mind when you think of the word Oktoberfest?
If you’ve been to a real Oktoberfest in Munich, Germany what undoubtedly comes to mind are the huge crowds overflowing the Bierhalle, lots of beer, amusement rides, games, and sidestalls serving a variety of traditional Oktoberfest foods like bratwursts, roasted chicken, Schweinehaxe (grilled ham hocks), Steckerlfish (grilled fish on a stick), Käsespätzle, Knödel (potato or bread dumplings), Pretzels, Obatzda (Bavarian cheese spread), Sauerkraut, Rotkohl, Reiberdatschi (potato pancakes), and Weisswurst.
Sweet German Mustard: Bayerischer Süßer Senf
And along with these traditional dishes is a quintessential Bavarian condiment that is simply inseparable from any Oktoberfest celebration: Bayerischer Süßer Senf. The traditional, famous Bavarian sweet mustard also know as Weisswurst mustard.
image credit: anandoart / Shutterstock.com
There are many versions of Bavarian Sweet Mustard and I’m going to share one with you that captures the age-old flavors that have made this condiment a favorite for eons. With a hint of cloves, apples, juniper berries, allspice and nutmeg, one taste and you’ll be transported back to Munich or any Biergarten throughout Bavarian where this beloved mustard is served.
How does one eat Bavarian Sweet Mustard? Traditionally it is the classic accompaniment to Weisswurst, white Bavarian veal sausage. But it’s also commonly enjoyed with Bavarian Leberkäs, with pretzels for dipping or spread on sandwiches.
But aside from these classic uses, you can enjoy it as you would most other mild mustards. It’s very versatile.
The origin of Bavarian Sweet Mustard dates back to mid-19th century Munich where Johann Conrad Develey opened up a mustard factory on Kaufingerstraße in the center of town. He initially created French-style mustards which quickly became popular. Shortly thereafter he realized that there was a gap in the mustard market: A sweet mustard was missing.
He began experimenting with infusing vinegar with onions and a variety of spices like cloves, nutmeg and allspice to create a enticing and flavorful base to which he then added both yellow and brown mustard. He achieved the sweet flavor he was looking for by first caramelizing the sugar by dipping red hot pokers into it. This gave the mustard a depth of flavor not achieved by regular sugar. The resulting mustard was was unlike any other of its time. And since its birth, Bayerischer Süßer Senf has remained a popular staple in every Bavarian biergarten and in every Bavarian home.
And now you can make it yourself and it’s super easy! No more having to pay a premium price for the imported stuff online or at a local German deli (if you’re lucky to have one), not only can you make it yourself for a tiny fraction of the cost, it also tastes better than any of the store-bought versions!
And it makes the perfect hostess and holiday gift. This recipe makes a fairly large batch and for just pennies more you can double it.
Let’s get started!
The first thing we’re going to do is prepare the spiced sweet vinegar solution.
Originally the sugar was scorched with hot irons to caramelize it and later people caramelized it in frying pans. Today most people just use regular sugar or brown sugar to try and mimic that rich caramelized flavor. I’m using Mexican piloncillo which clearly isn’t traditional and undoubtedly Herr Develey never would have heard of let alone used it, but I’m using it because piloncillo has a more pure caramelized flavor and more closely resembles caramelized sugar than does molasses added to white sugar (ie, brown sugar). Piloncillo is very unprocessed. It’s simply cane sugar juice that has been reduced to a thick syrup and then dried into shaped molds. Because it’s so unprocessed it still has a lot of raw qualities that impart a deep rum, caramel flavor.
You’ll also need bay leaves, whole cloves, allspice berries, black peppercorns, ground nutmeg and juniper berries (fyi, you also need juniper berries for making authentic Rotkohl).
Place all of the ingredients, except for the mustard seeds, in a medium stock pot. Bring to a boil, cover and simmer for 10 minutes. Turn off the heat and let it steep for 1 hour.
Strain the liquid and place it in a large non-reactive bowl (preferably glass).
Next we’re going to grind the mustard seeds.
Grind them very coarsely, you don’t want a fine powder.
I’ve been using my Krupps Spice/Coffee Grinder to for 10 years to grind spices and spice blends and it’s still going strong.
Stir the ground mustard seeds in the vinegar solution. It will thicken.
Cover and refrigerate for at least 3 weeks before using to allow the flavors to meld and deepen. The mustard will initially be quite hot but over this resting period the heat will become more subdued.
Stored in the fridge, this mustard will keep for up to 6 months.
Enjoy!
PIN ME!
Bavarian Sweet Mustard (Bayerischer Süßer Senf)
Ingredients
- 2 1/2 cups quality white wine vinegar
- 1 1/2 cups water
- 3/4 cups apple juice
- 16 ounces Mexican piloncillo ,can substitute brown sugar - see info in blog post about why piloncillo is recommended. Use slightly less if using brown sugar (it's sweeter than piloncillo)
- 1 large yellow onion ,quartered
- 1 large clove garlic ,halved
- 4 juniper berries ,fyi, you also need these for making Rotkohl
- 4 allspice berries
- 4 whole cloves
- 8 black peppercorns
- 1/8 teaspoon ground nutmeg
- 1 large bay leaf
- 2 teaspoons kosher or sea salt
- 9 ounces yellow mustard seeds
- 9 ounces brown mustard seeds
Instructions
- Bring all ingredients, except for the mustard seeds, to boil in a medium stock pot. Simmer covered for 10 minutes. Turn off the heat and let steep for 1 hour. Strain the ingredients and place the vinegar solution in a large non-reactive bowl (preferably glass).
- Use a spice or coffee grinder to very coarsely grind the mustard seeds.
- Stir the coarsely ground mustard seeds into the vinegar solution. The mixture will initially be liquidy and will thicken over time. Cover and refrigerate for at least 3 weeks before using to allow the flavors to meld and deepen. The mustard will initially be quite hot but over this resting period the heat will become more subdued.
- Stored in the fridge, this mustard will keep up to 6 months.
- Note: This recipe can be halved or quartered if you don't want to make a large amount.
Nutrition
John Mitchell says
I am using white sugar and scortching it in the bottom of a pan that is left empty on high temp setting for 5 minutes. I quickly stir the sugar as it boils and browns in the pan and then pour it into the vinegar mixture. It turns into a wonderful brown and has the scorched flavor imparted. Then soak the pan but be careful with that melted/burning sugar!!!
Fiona says
I made this recipe last week and put it in jars. I was concerned about how watery it was – ie bottom third of each jar is liquid. I was hoping it would thicken but it has not. I double checked my quantities and followed the recipes. Maybe err on less liquid and check consistency.
Elizabeth says
Has anyone tried to can this mustard like you would pickles to age it at room temperature and make it shelf stable? I am sure that I can give away a few jars to friends and family, but it would be a lot easier if it were shelf stable for year. Also pa ndemic reality lessens the contact with other people.
Marlborough says
Elizabeth
I put all of my homemade mustard through a ten minute water bath. I use 4oz jars and have no problems.
JMW says
This looks delicious! But, am I reading it correctly, a pound of the Mexican sweetener? Thank you!
Kimberly @ The Daring Gourmet says
Yes, that’s correct, JMW!
TS says
The recipe makes half a gallon (nearly two liters), so the sugar covers quite a lot of mustard.
Trystian Schöll says
I’ve been making different homemade mustards for 20 years. I never figured out my favorite one from when I lived in Garmisch-Pa as a kid. Then I found your recipe. It’s perfect. The juniper berries and cloves were what I was missing.
I just finished another batch. I found 5 weeks is the sweet spot. Pun intended. The piloncillo gives the mustard a much better flavor than brown sugar. It’s as hard as a rock but the cones dissolve quickly while simmering.
Thankfully, I found a place in Seattle that makes and ships fresh Weisswurst. And I make my own Brezel now. Trifecta. A little bit of home, far from home.
Thank you for sharing
Kimberly @ The Daring Gourmet says
Thank you so much, Trystian, I’m thrilled that you enjoyed this mustard! :)
Sarah says
Thanks for sharing this it looks amazing!! See when you transfer it to a glass bowl to go into the fridge does it have to be airtight? Also is panela the same piloncillo as that’s the only one I can seem to get delevered..
Thanks again :)
Kimberly @ The Daring Gourmet says
Thank you, Sarah! It doesn’t have to be totally airtight, but it really is best if you want to avoid cross-contamination with other flavors in the fridge. Yes, panela and piloncillo are the same – piloncillo is just the Mexican version that’s shaped into a cone. Happy mustard making! :)
Annette says
I made this and gave out as Christmas gifts to my very large family. One niece who does not like mustard at all said her husband never even got to try it because she ate it all!
I have a lot of liquid at the bottom but my brother and his wife take that and use as salad dressing. Had to Give copy of recipe to neighbor they liked it so much. Thank you and so glad I tried it except now everyone expects it from me.
Kimberly @ The Daring Gourmet says
That’s awesome, Annette, thank you so much! Regarding any liquid collecting on the bottom, you may need to give it an occasional stir.
Marlborough says
The print version puts the brown seeds at the top of the second. Easy to overlook. That may the reason for the excess liquid.
Makes a very fine mustard.