Sweet Oktoberfest Mustard

Sweet Oktoberfest Mustard is the traditional Bavarian condiment that is served together with Weisswurst and Brezeln.  Although mustard is a very old spice that 

originated in China and arrived in Europe during the times of the Roman Empire it took until the middle of the 19th century until the mustard seeds and other condiments were used for the first time to invent a sweet tasting mustard. The man that came up with this brilliant idea was Johann Conrad Develey. He opened a mustard factory in Munich in 1845 and initially produced the then common mild and hot mustards. But he was always out to improve his mustard range and loved to experiment with new ingredients which led him one day to invent the first sweet mustard.

It took only a little while till the mustard was perfected and was matched perfectly with the traditional Bavarian Weisswurst (Veal Sausage) and a few fresh Brezeln / Pretzels.  These days the sweet Weiss Wurst mustard or Oktoberfest mustard will not only be served at any feast in Bavaria, together with Brezeln and a pair of poached Veal sausages it is consumed by Bavarian's and people from all walks of life as a second breakfast or at any time of the day.


Preparation time: 15 minutes 
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Cooking time: at least 15 minutes
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Resting time: at least 3 days
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Total time needed: at least 3 days 30 minutes
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Grade of Difficulty: standard




Ingredients
for
Sweet Oktoberfest Mustard

  • 100 gram / 3.5 oz yellow mustard seeds, roughly ground
  • 50 gram / 1.75 oz brown sugar
  • 20 gram / 0.7 oz honey (optional - use maple leaf syrup instead)
  • 1 clove, ground down in a pestle and mortar
  • 80 ml water / 2.7 oz water
  • 60 ml / 2 oz white wine vinegar (optional - use apple cider vinegar instead
  • 1 tsp. of lemon juice

Directions
for
Sweet Oktoberfest Mustard

  • Roughly grind the mustard seeds in a coffee grinder or pestle and mortar
  • In a small pot with lid bring the water to the boil, switch off stove and pour hot water over the ground mustard seeds. Let it rest and cool down for at least 10 minutes
  • Place a pan with a thick bottom and non sticking surface without fat on the stove and turn the stove plate on to medium heat
  • Add sugar,  2 tbs. of water and lemon juice to the pan and constantly stir all ingredients as the water sugar mixture begins to boil
  • Reduce the heat to low to let the sugar and water just gently simmer. Never stopping to stir the contents of the pan to prevent sugar from burning
  • Once the sugar has caramelized and a lot of the water evaporated you should end up with a thickish syrup, remove it from the heat and pour it over the mustard seeds
  • Add ground clove and honey
  • Using a food processor or hand mixer blend all ingredients for 3 to 5 minutes till you end up with a smooth paste. (Make sure all ingredients are really blended well)
  •  Add the mustard to small glass jars, close with a lid and once the Sweet Oktoberfest mustard has cooled down to room temperature store it in the fridge or a cool and dry place. 
  • Let the mustard rest for at least 3 days as it takes some time for the flavors to fully develop
  • If kept in the fridge in a closed container the mustard can stay fresh for up to 6 month


This recipe was inspired by Bayrische Spezialitaeten. You can find the link to their recipe in German language here




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The History of Mustard


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