Bavarian Mustard: A Surprising Steak Companion?

Bavarian mustard is a sweet mustard that is often served at the Munich Oktoberfest. It is made from coarsely ground and roasted mustard seeds mixed with vinegar and honey, sugar, or applesauce as a sweetener. It is commonly enjoyed with Bavarian Leberkäs, with pretzels for dipping, or spread on sandwiches. It is also served on top of Wurst (sausage) in rolls, and it pairs deliciously with a Bavarian Weisswürst (white sausage) and a Weizenbier (wheat beer). But does it go with steak?

What is Bavarian mustard?

Bavarian mustard, also known as Süßer Senf, Bayerischer, or Weißwurstsenf, is a traditional German condiment with a long history. It is particularly associated with the southern German region of Bavaria and its capital, Munich.

Bavarian mustard is typically sweet, and is made from coarsely ground and roasted mustard seeds, mixed with vinegar, and sweetened with honey, sugar, or applesauce. It is known for its perfect mix of sweetness and spiciness, and is often served with Weisswurst (white sausage), Leberkäs (German meatloaf), or pretzels for dipping.

The origin of Bavarian Sweet Mustard dates back to the mid-19th century in Munich, where Johann Conrad Develey opened a mustard factory. He initially created French-style mustards, but soon began experimenting with sweeter flavours. He achieved the sweet taste he was looking for by adding brown sugar to the mix, and the resulting mustard became a staple in Bavarian culture and cuisine.

Bavarian mustard is now enjoyed all over the world, particularly at Oktoberfest celebrations, where it is served alongside traditional dishes such as bratwursts, roasted chicken, and Steckerlfish (grilled fish on a stick).

How does Bavarian mustard taste?

Bavarian mustard, also known as sweet mustard, is a traditional German condiment. It is commonly served at the Munich Oktoberfest and is famous for being paired with Weißwurst (white sausage).

Bavarian mustard has a unique taste, striking a perfect balance between sweetness and spiciness. It is made from coarsely ground and roasted mustard seeds, mixed with vinegar, and sweetened with honey, sugar, or applesauce. The process of making Bavarian mustard involves infusing vinegar with onions and spices like cloves, nutmeg, and allspice, creating a flavourful base. This mixture is then combined with both yellow and brown mustard, resulting in a sweet and spicy taste.

The origin of Bavarian sweet mustard dates back to the mid-19th century in Munich, where Johann Conrad Develey opened a mustard factory. Develey initially created French-style mustards but soon recognised the absence of a sweet mustard variety in the market. Through experimentation, he developed the distinctive flavour of Bavarian mustard by infusing vinegar with spices and achieving the desired sweetness through caramelising sugar.

Bavarian mustard is versatile and can be enjoyed in various ways. Traditionally, it is served as an accompaniment to Weisswurst, white Bavarian veal sausage. It is also commonly paired with Bavarian Leberkäs, pretzels for dipping, or spread on sandwiches. Additionally, it can be used as a condiment for bratwurst or with pretzels.

What foods does Bavarian mustard complement?

Bavarian mustard is a versatile condiment that complements a wide range of dishes. Here are some foods that go well with Bavarian mustard:

Weißwurst (White Sausage)

Weißwurst, a white Bavarian veal sausage, is a classic pairing with Bavarian sweet mustard. In Munich, it is customary to serve this sausage with the sweet, spicy, and tangy Bavarian mustard. This combination is so iconic that the mustard is often referred to as "Weißwurst mustard".

Leberkäse (German Meatloaf)

Bavarian mustard is a perfect complement to Leberkäse, a type of German meatloaf. The sweetness and spiciness of the mustard add a unique flavour dimension to the meatloaf.

Pretzels

Bavarian mustard is commonly enjoyed as a dip for pretzels. The tangy and slightly sweet mustard provides a delicious contrast to the salty, chewy pretzel. It's a popular pairing at Biergartens in Bavaria and is often served during Oktoberfest celebrations.

Sandwiches

Bavarian mustard is a great addition to sandwiches. Its sweet and tangy flavour can enhance the taste of cold cuts, cheeses, and vegetables in a sandwich. It adds a nice kick without overwhelming the other ingredients.

Bratwursts and Other Grilled Sausages

Bavarian mustard is an excellent condiment for grilled sausages, especially bratwursts. The sweet and tangy flavour of the mustard cuts through the richness of the sausage and enhances the overall taste experience. It's a popular pairing at Oktoberfest and other German celebrations.

Other Foods

In addition to the above, Bavarian mustard can also complement various other dishes. It goes well with roasted chicken, grilled ham hocks, potato pancakes, cheese spreads, and Bavarian specialties like Käsespätzle and Obatzda. It can also be used as a dip for vegetables or crackers, adding a unique flavour to simple snacks.

How to make Bavarian mustard

Bavarian mustard is a sweet mustard that is commonly served with Bavarian Leberkäs, pretzels, or spread on sandwiches. It is made from coarsely ground and roasted mustard seeds mixed with vinegar and a sweetener such as honey, sugar, or applesauce. Here is a recipe for Bavarian mustard that you can make at home:

Ingredients:

• 2 cups/480 ml apple cider vinegar
• 1/2 cup plus 2 tbsp/75 g packed dark brown sugar
• 2 tsp fine sea salt (e.g. fleur de sel or sel gris)
• One 3-inch/7.5-cm cinnamon stick
• 6 whole allspice berries
• 2 tsp ground turmeric
• 1/2 cup/100 g yellow mustard seeds
• 1/4 cup/50 g brown mustard seeds
• 8 ounces prepared brown mustard
• 2 tbsp brown sugar
• 2 tbsp prepared horseradish, well-drained
• 1 tbsp caraway seed
• 1 large yellow onion, quartered
• 1 large clove garlic, halved
• 4 juniper berries
• 2 tsp kosher or sea salt
• 9 ounces yellow mustard seeds
• 9 ounces brown mustard seeds
• 2 1/2 cups quality white wine vinegar
• 3/4 cups apple juice
• 16 ounces Mexican piloncillo or brown sugar
• 1/8 tsp ground nutmeg

Instructions:

• Combine the vinegar, water, onion, brown sugar, salt, cinnamon stick, allspice, cloves, and turmeric in a medium saucepan. Bring the mixture to a boil over medium-high heat and allow it to reduce by half (this should take about 10 minutes).
• Put the yellow and brown mustard seeds in a medium heat-proof bowl. Strain the hot vinegar mixture through a fine-mesh strainer into the bowl of mustard seeds. Use a heat-proof spatula to press the onions into the strainer to extract the liquid.
• Push the mustard seeds down to completely submerge them in the liquid, cover, and refrigerate for 24 hours.
• Transfer the seeds and liquid to a food processor and process until it forms a smooth paste.
• Put the mustard in an airtight container and refrigerate for at least 3 days and preferably 1 week before serving. The mustard will keep refrigerated for several months.
• If the mustard becomes too thick as it matures, thin it out by adding a splash of vinegar or water.
• For an extra touch of spice, add in some prepared horseradish and caraway seeds.
• If you want to make a larger batch, simply double the ingredients!
• For a simpler version, combine prepared brown mustard, brown sugar, horseradish, and caraway seeds in a small bowl. Cover and let stand for 30 minutes for the flavors to blend.

The history of Bavarian mustard

Bavarian mustard, also known as Süßer Senf, Bayerischer, or Weißwurstsenf, is a traditional condiment from the southern German region of Bavaria. It is a sweet mustard that is often served at the Munich Oktoberfest alongside classic Bavarian dishes such as Weisswurst (white veal sausage), Leberkäs, and pretzels.

The origin of Bavarian Sweet Mustard dates back to the mid-19th century in Munich. Johann Conrad Develey, a mustard manufacturer, opened a mustard factory on Kaufingerstraße in the centre of the city. He initially created French-style mustards, which quickly gained popularity. However, he soon noticed a gap in the market for a sweet mustard. Develey began experimenting with infusing vinegar with onions and spices such as cloves, nutmeg, and allspice, to which he then added both yellow and brown mustard. To achieve the desired sweetness, he caramelised the sugar by dipping red-hot pokers into it, giving the mustard a unique depth of flavour. The resulting mustard was unlike any other at the time, and since its creation, Bavarian Sweet Mustard has become a staple in every Bavarian household and biergarten.

Bavarian mustard is made from coarsely ground and roasted mustard seeds mixed with vinegar and a sweetener such as honey, sugar, or applesauce. The most well-known manufacturer of sweet mustard is Händlmaier, whose jars can be recognised by their distinctive red lids and can be found in U.S. supermarkets.

Frequently asked questions