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Munich Style Mustard

(1 Votes)


  • 6 tbsp. mustard seeds, black preferably, but yellow acceptable
  • 1/2 cup dry mustard
  • 1/4 cup cider vinegar or white wine vinegar
  • 1/2 cup water
  • 3/4 cup pale Bavarian beer
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 2 medium cloves garlic, minced
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1/4 tsp fresh tarragon
  • 1 tbsp honey

Munchener Wurstenf. Place the mustard seeds and dry mustard in your food processor. In a small saucepan bring the vinegar, water, 1/4 C beer, sugar, salt, garlic, allspice, cloves, tarragon to a boil. Immediately pour the liquids into the food processor and process for about 1 minute or until mixed well. Let the mixture sit for 3 hours for the flavors to blend. Then stir in the honey and remaining 1/2 C beer. Process the mustard again until it reaches the desired texture. Store in a lidded jar in the refrigerator. If it gets dry, stir in a little white wine to moisten it.

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