Making German-Style Stone-Ground Mustard
German mustard, or Mostrich, relies on the soaking of whole brown and yellow mustard seeds in a mixture of vinegar and water to soften their hulls before grinding. The heat comes from the reaction between water and the crushed seeds, which is preserved by the addition of acid. By controlling the grind and the ratio of brown to yellow seeds, you determine the final intensity and texture.
Patience dictates the flavor profile.
The seeds must soak for at least 24 hours to fully absorb the liquid, ensuring a smooth, spreadable paste rather than a gritty one. Do not rush this, or the mustard will retain a harsh, biting texture.
- glass bowl
- mortar and pestle or food processor
- sterilized glass jars
- silicone spatula
What goes in.
- 1/2 cupbrown mustard seeds
- 1/2 cupyellow mustard seeds
- 3/4 cupwhite wine vinegar
- 1/2 cupwater
- 1 tspkosher salt
- 1 tbsphoney or brown sugar
Hydration and the Acid Seal
Soaking the seeds in vinegar and water before processing allows the enzymes to stabilize, creating a base that is pungent without being overwhelmingly bitter.
The method.
Combine the ingredients
Place the brown and yellow mustard seeds in a glass bowl. Pour the vinegar, water, salt, and honey over them. Stir to ensure all seeds are submerged.
Soak
Cover the bowl with a clean cloth or lid. Let it sit at room temperature for 24 hours. The seeds will swell significantly and soak up almost all the liquid.
Grind
Transfer the mixture to a food processor or use a mortar and pestle. Grind until the desired consistency is reached. For a rustic finish, leave some seeds partially whole.
Mellow
Transfer the mustard to a clean glass jar. Seal it tightly and let it sit in the refrigerator for two days before using; this allows the pungency to settle into the vinegar.
Other turns to take.
Beer Mustard
Replace the water in the soaking stage with a dark lager for a deeper, malt-forward profile.
Herbed Mustard
Fold in a tablespoon of chopped fresh tarragon or chives after grinding.
When it doesn't go to plan.
If the mustard is too thick after grinding, add a splash of water, a teaspoon at a time.
The pungency will fade over several months; for the sharpest bite, use within the first eight weeks.
Always use non-reactive containers like glass or ceramic, as the vinegar will react with metal bowls.
The ones that keep coming up.
Why is my mustard extremely bitter?
Freshly ground mustard is naturally volatile and sharp. If it is bitter, it likely needs more time in the refrigerator to mellow out, or it was processed at too high a speed, which heats up the seeds.
Can I use apple cider vinegar?
Yes, it provides a fruitier profile compared to the standard sharpness of white wine vinegar.