Sweet Mustard & Extra Spicy Mustard (Oktoberfest) ✪ MyGerman.Recipes

There is a special mustard in Bavaria, mostly eaten with Weißwurst (White Sausage) or Leberkäs (Liver Cheese aka German Meatloaf) and I show you how to make it at home. It is a sweet mustard that is also a little bit spicy. Talking of spicy: The Extra Spicy Mustard from Germany is hard to get abroad, so the recipe is also part of this video.
Recipe Link: www.mygerman.recipes/bavarian-...
Spices: www.spicesinc.com
Blog: www.mygerman.recipes
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[@shannonlee3671]

I love sweet Bavarian mustard and it’s never carried in any of the stores near me. Thank you for this bulk recipe, I cannot wait to try this!

[@MyGermanRecipes]

Happy to help 😀👍

[@sauersaxon]

I get mine from Aldi, if there is one anywhere near you.

[@harrok38]

Ausgezeichnet! Endlich mal einen guten Muenchener Senf.

[@_TheRealGod]

Great video and instructions! 👍 Also, world class outfit!

[@MyGermanRecipes]

Thank you kindly!

[@ICSpotz]

I've made European style sausages because I can't get authentic ones where I live but never thought of making my own mustard, I like how you can adjust it also with different herbs....thanks for this

[@ryjerrobrr]

I'm going to try this....thanks for sharing!!!

[@soulmaiden]

This is an amazing video, I will try it and let you know how it goes over with the family. Love the fact you show how to make condiments as well as wonderful food. Thank you so much for all you do for us!

[@MaZEEZaM]

Interesting recipe, thanks

[@emanzahran2772]

Thanks a lot for both recipes and i will try it soon ❤❤👍👍🌹🌹🌹

[@glenacameron503]

Great recipe

[@aalias2009jc]

Thank you so much!!!! Great recipe you make it so easy to follow

[@mariakanthawala6197]

Thankyou so much for this wonderful recipe Earlier i had tried making mustard sauce but the final result was very bitter do you have any clue why it became bitter . Awaiting your Reply thankyou

[@Semiemily]

@@mariakanthawala6197 it's always bitter at first, you have to let it age for a while to get rid of the bitterness.

[@teresas.3979]

I love extra Scharf senf. Thankfully my grocery carries the brand I bought in Germany when I lived there. But to make my own would be awesome.

[@trogdo]

That Bavarian mustard is amazing I’ll make this fur shur

[@irishpixierose]

You look lovely in your dirndl. Your mustards look yummy and I hope to make them one day. I haven't been getting notifications when you post a video and found this one because I did a search for your channel.

[@MyGermanRecipes]

I am sorry you didn't get the notifications. Did you check the notification settings in your KZbin account? Maybe also subscribe to the newsletter on the blog or follow the Facebook page. I always send out notifications there, too. Hope you wont miss any other news from my channel!

[@fmhuis]

Love your recipes, busy making this one. Cannot wait ! New to this canning thing, hot bath canning or do I sterilize the bottle and then just add the mustard?

[@MyGermanRecipes]

I just sterilize the can and then add the mustard since mustard and vinegar both act against bacteria and yeast.

[@alfredkypta]

Wonderful recipe, its perfect and reminds me of Austrian kremser senf.

[@MyGermanRecipes]

Oh yes!

[@hollish196]

I had forgotten how easy mustard is to make. Thanks for these recipes!

[@Ignicionista]

Hello, loved the recipe. The first time I tried I think it was the american version of your mustard.It was amazig, Just two questions: a) can you grind the seeds yourself? Does it thiken the same way? And b) I thought the yellow mustard seed were spicier, or does it depend on the vinegar? Thank you so much!

[@MyGermanRecipes]

Yes, you can grind the mustard yourself with a good coffee mill or so. My understanding is that the brown seeds are spicier and the spicyness does not depend on the kind of vinegar you are using. Liquid ... either water or vinegar will release the spicy taste from the mustard seeds.

[@brownh2orat211]

It's funny, my family are Austrian on my dads side and German on my moms side, I grew up eating that kind of food all the time in the 1960's-70's which is very mild compared to other ethnic style foods and I was not used to eating spicy foods! 35 years ago I married a mexican women and took a very quick crash course in eating spicy food! Now I have to add chili to everything, when I do eat German food I find the hottest mustard I can find, I guess it's time to just make my own!

[@MyGermanRecipes]

How funny! My husband is also more into spicy food.

[@MaZEEZaM]

Could you please make more mustard recipes, I understand there are hundreds but I only know of a few and I don't understand what the differences are. A recipe for American mustard for instance. We have whole grain and an Australian mustard which is as mild as dijon mustard but a bit more complex in flavour, I have no idea how its made, I like the mild mustards myself.

[@ninamphotog]

❤❤❤❤

[@Phronsias1]

Hi we use Handlmaier mustard but your Extra Spicy Mustard looks so much nicer, but we do very much like Handlmaier Mustard

[@perlahuber4099]

most of the sweet mustard which are store bought are with senfkörner in it or mustard seeds in it.

[@meatjoe]

Great recipe! When you leave it for 3 days to be ready, do you keep it in the fridge or at room temperature?

[@MyGermanRecipes]

If your house is very warm, maybe put it in the fridge but in general it is very unlikely to go bad either way.

[@meatjoe]

Thank you for your reply 👍

[@emanzahran2772]

I was just asking the same question 👍👍👍

[@alexandersteipe2003]

OMG I live in munich (bavaria), so I buy the händlmaier mustard, and Leberkäse (translated as meat loaf) is avalable everywhere, but i want to relocate to Philippines soon. I travel to Philippines regularely for 10 years already, but the sausages and ham, even imported frozen "original" ones are everything else than what i am used too. The meat loaf sold there looks like a pressed can of dog food with poor quality meat for me ;-) I was looking for a recipe to show my wife and found your recipe for the mustard too. I did not think it is that easy to make mustard. Thank you for opening your bavarian treasure chest. So authentisch mit Dirndl und Brotzeit Brett´l - Vergelt´s Gott :-)

[@isbcornbinder]

What a pretty lady!!

[@harrok38]

Regarding the Bavarian Mustard... should the dry mustard be ground or powder since there is quite a difference. Thank you.

[@MyGermanRecipes]

That‘s a good question. The recipe is made with powder. If you can only get ground mustard, which will be more coarse, you might need a little more water and give it more time to develop and to soak in the water.

[@harrok38]

MyGerman Recipes. Vielen Dank. Have not yet found the brown mustard, not even in Indian grocery stores. Oh well, I shall prevail.

[@ihartphoto]

@@harrok38 There are yellow (white), and Brown (black) seeds generally. My local Asian and Indian grocers always have them, and they are larger grocers too with really good produce and meat. Give them a shot! Just don't buy them from that large company with an A-zon, their prices are often 4-5x the local ethnic grocers.

[@harrok38]

DGBLZ thank you for your kind reply. Went to several local Indian markets and no one had these seeds. One store clerk even refused to talk to me. I gave up and made the spicy a German Mustard. It came out great.

[@thethess3054]

Tfs! 😁

[@MyGermanRecipes]

I'm lost here, what does tfs mean? Google won't tell me ...

[@leedoss6905]

@@MyGermanRecipes I would guess thanks for sharing.

[@Laniakira]

Hi i reall want to make the recipe but i cant find any green mustard since i live in asia.. can i substitute green mustard with black mustardseed instead?

[@MaZEEZaM]

Me2, I live in Australia.

[@autumnofmyheart]

If I can't find German sweet mustard, would honey mustard be an ok substitute? Do they taste similar?

[@MyGermanRecipes]

No, it’s really not the same. If you have an Aldi grocery near you, they often carry it. Or you order it online ... or you follow this recipe and make your own.

[@canewsam]

Do you refrigerate the Sweet mustard as it sits or at room temperature? Thanks!

[@MyGermanRecipes]

I keep it in the fridge.

[@jesusgonzalez84]

If I may say, the end of this video reminded me of your earlier videos where you did not wear the "traditional" clothes outfit; but only because you let your hair down...very pretty. I do enjoy that you wear the traditional dress, but I had forgotten the lovely hair. Eye candy with mustard, how wunderbar 😉⚘.

[@stephenwollenhaupt7310]

I made the sweet mustard but had too much liquid, should i boil it down? can't spread it ,how do iI get it thicker?

[@MyGermanRecipes]

This mustard is in general mor liquid than other mustards. If it is really too thin, I would add a little more ground mustard but won't boil it.

[@1bagger35]

Made this, though I added the mustard to the hot water/vinegar because I didn't want it to be spicy. After 4-5 days sitting on the counter, the mustard is still extremely bitter. It is not spicy, but very bitter. Do you have any recommendations?

[@MyGermanRecipes]

I can imagine several reasons: 1. The hot liquid released the oil from the mustard and turned it bitter 2. The quality of your ground mustard seeds was bad to begin with it or to old 3. You simply need to wait the 3-4 weeks that I wrote about on the blog to reach the taste of mustard

[@oztshuva5053]

Hi, i made this step by step and noticed phase separation very quickly, even after 5 days

[@MyGermanRecipes]

Hi, it is always hard to tell what went wrong from afar so I can only guess. Since mustard seeds are a natural product, the quality can vary, depending on the climate, weather ... when it grew etc. My best guess is, that adding a bit more mustard to the mix would help. I hope you give it another try.

[@cabininthewoods7326]

Fraulein you look wunderbar in you dirndl😍💯🇩🇪

[@charlesparell5597]

I just. Made this recipe and followed it exactly as US measurements. After 24 hours it tastes quite hot still? Will this mellow after 3 days? Also it's thickened up a bit but still on the liquid side. I'm hoping it will thicken in time.. But the heat is what is worrying me.

[@MyGermanRecipes]

I am assuming you made the spicy recipe. As it is stated on the blog recipe, it takes several weeks to have the right consistency and taste. Please stay patient and test your mustard in two to three weeks. It should have thickened and taste less spicy. There can still be a difference because mustard seeds come in different qualities.

[@charlesparell5597]

@@MyGermanRecipes No, I definitely made the Bavarian sweet mustard recipe. This is day 4, it has mellowed a bit. I be more patient. I vacuum sealed it now and will give it a few weeks to mellow. Thank you for your prompt reply!

[@MyGermanRecipes]

That mustard really shouldn’t be spicy hot. Lets hope it mellows down, soon.

[@Uprightfossil]

As it sits for 3 days does it need to be in the refrigerator ?

[@MyGermanRecipes]

If your house is cool, maybe not. But since I’m living in Texas and the house is rather warm, I put it in the fridge.

[@Uprightfossil]

I’m back again with more questions… I would like to make some gifts for Christmas and order the powder this month, but even tho you have the American measurements on the sweet mustard recipe, I don’t use a scale and have NO idea whatsoever what 6.53 oz and 4.41 ounce powder is…. I’m feeling discouraged and may have to change my mind to make them 😒. Also.. in your instructions where the lemon and onion are taken out, nothing is said about the cloves. Please instruct me. Thank you so much. Also, I’m not finding the American measurements for the extra spicy recipe. Sorry to be such a bother. I’m just so frustrated.

[@jesusgonzalez84]

😉Of course you've heard that jokes about German sausages are the wurst!🍺Prost

[@MyGermanRecipes]

Sorry, I am a little lost here. Not sure what this means.

[@MaZEEZaM]

All the ingredients with the exception of the water are preservatives.

[@rknape]

Is that Bavarian style sweet mustard?

[@MyGermanRecipes]

Yes

[@firesidetraveluk837]

does it become thicker?

[@MyGermanRecipes]

The sweet mustard is a little more on the liquid side while the spicy mustard will usually get thicker after a week or two.

[@firesidetraveluk837]

@@MyGermanRecipes thank you for the information. It is a beautiful mustard. Just perfect for dipping Wurst into. Love your channel.