BAVARIAN MUSTARD RECIPES

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SIMPLE BAVARIAN MUSTARD RECIPE - FOOD.COM



Simple Bavarian Mustard Recipe - Food.com image

A simple Bavarian mustard using premade ingredients. I could have sworn this should be on zaar but I couldn't find it.

Total Time 5 minutes

Prep Time 0S

Cook Time 5 minutes

Yield 1 1/4 cups, 20 serving(s)

Number Of Ingredients 4

8 ounces prepared brown mustard
2 tablespoons brown sugar
2 tablespoons prepared horseradish, well drained
1 tablespoon caraway seed

Steps:

  • In a small bowl, combine all ingredients.
  • Cover and let stand for 30 minutes for flavors to blend.
  • Note: Mustard may be covered and refrigerated for up to 2 weeks.
  • Note you may add sauerkraut to any sandwich you are putting this on so if you are making hotdogs for the 4th you can turn them into 'kraut dogs. One of my favorite lunches when I am in a hurry btw
  • servings based on a tbsp per sandwich.

Nutrition Facts : Calories 7, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 5.3, CarbohydrateContent 1.7, FiberContent 0.2, SugarContent 1.4, ProteinContent 0.1

SPICY BAVARIAN BEER MUSTARD RECIPE: HOW TO MAKE IT



Spicy Bavarian Beer Mustard Recipe: How to Make It image

Here's a gift that has bite! This spicy beer mustard is great with pretzels or as a condiment for bratwurst. —Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 7 half-pints.

Number Of Ingredients 10

2 cups dark beer
2 cups brown mustard seed
2 cups ground mustard, such as Coleman's Dry Mustard
1-1/2 cups packed brown sugar
1-1/2 cups malt vinegar
1/2 cup balsamic vinegar
3 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground cloves
2 teaspoons vanilla extract

Steps:

  • In a small bowl, combine beer and mustard seeds. Cover and refrigerate overnight., Place seed mixture in a blender. Cover and process until chopped and slightly grainy., Transfer to a Dutch oven. Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves. Bring just to a boil. Remove from heat; stir in vanilla., Ladle hot liquid into 7 hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 36 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 65mg sodium, CarbohydrateContent 5g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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