The history of Bavarian sweet mustard can be traced back to the mid-19th century when Johann Conrad Develey opened a mustard factory in Munich. Develey was originally from France, and he brought his knowledge of French mustard making to Bavaria. However, he soon realized that there was a demand for a sweeter mustard that would be more palatable to the Bavarian palate.

Develey experimented with different recipes, and eventually he developed a mustard that was made with brown sugar, vinegar, and spices. The mustard was a hit, and it quickly became one of the most popular mustards in Bavaria. It still is.

Suesser Senf – German Bavarian Sweet Mustard

Bavarian sweet mustard is typically served with traditional Bavarian dishes, such as weisswurst (white sausages), bockwurst (pork sausages), and Bavarian pretzels. It can also be used as a dipping sauce for vegetables or as an ingredient in salad dressings. It's is a versatile condiment that can be enjoyed in many different ways and is a great way to add a touch of sweetness and spice to your food.

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Course: Condiment

Cuisine: Bavarian, German

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cups

Author: My Hungry Traveler

Equipment

large saucepan
Large bowl
Spice grinder, coffee grinder, or small food processor
Colander

Ingredients

2½ cup White wine vinegar
¾ cup Apple juice or cider
1½ cup Water
14 oz Brown sugar
2 cloves Garlic, crushed
1 large Onion, quartered
4 whole Each: juniper and allspice berries, cloves
8 whole Black peppercorns
¼ tsp Ground nutmeg
1 large Bayleaf
2 tsp Salt
9 oz Yellow mustard seeds
9 oz Brown mustard seeds

US Customary – Metric

Instructions

Bring all the ingredients, except mustard seeds, to a boil. Reduce heat slightly and simmer for 10 minutes. Turn off heat a let it steep for around an hour. Strain over a large bowl and discard the strained solids.
Coarsely grind the mustard seeds. Stir into the bowl with vinegar mixture, cover, and refrigerate for 3 – 4 weeks to mellow and thicken up.