Sweet German-Style Mustard

Preparation info
  • Makes

    1½ cups

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

The formula for this condiment—from this moment no longer secret— yields a slightly grainy, yellow-brown mustard heady with warm spices, any sharpness smoothed by the generous proportion of sweetening characteristic of this type of mustard. It is no surprise that it goes marvelously well with the whole range of German wursts, as well as with all smoked and cured meats, especially ham, tongue, and corned beef. For spreading the bread for sandwiches or canapés made with any of these, t