Recipe: Homemade Oktoberfest Style Mustard

No! I won’t buy your mustard just because you stop carrying the competition! – my personal view

Munich Oktoberfest. Photo: kloppster, Flickr ccl

I’m posting this recipe in response to the Atlantic Superstores in Halifax pulling Schnieder's Oktoberfest mustard from their shelves when they introduced their President's Choice branded mustards. It’s part of their ever increasing drive to have the shelves filled with nothing but Superstore branded products, or so I believe. 

Photo: paulhami, Flickr ccl

We've been checking for the Schneider's periodically for months, and it's been a no-show. The weird thing is, Superstore doesn't even offer an Oktoberfest mustard. 

Their hot and sweet just doesn’t cut it. It’s not even close atop an Oktoberfest or Knackwurst sausage (try to find those there too...) to the Schneider’s they “exiled.”

Many Superstore products are superior and at better price points than the competition. My main problem with their product line is that the Superstore is not in it for the long haul. If a product doesn’t sell…poof, it’s gone. 

At least I don’t have to worry about becoming addicted to any of their mustard products. Obviously someone was asleep at the switch when they approved them. So what does the home chef do? Make their own, of course.

I would cite where I found the bones of this recipe, but it’s in so many places who know’s where it originated. I believe it is an older recipe, so if longevity counts for anything, this one is good. I’ll be making more this Sunday. And probably making sausages as well.

One of the posts even said this was better than Schneider’s Oktoberfest, so I really can’t wait!

Note November 2012: Schneider's is back, and several of their mustards are no longer offered. Lesson learned? Of course not. You can also get Oktoberfest and Knackwurst sausages regularly now too.

Photo: Sebastian Mary, Flickr ccl

Oktoberfest Style Mustard

1/4 cup yellow mustard seeds, whole

3/4 cup beer

2 tbsp honey

2 garlic cloves

1/4 tsp cloves, ground

5 tbsp dry mustard

1 cup cider vinegar (important - it’s less strong than white)

1 small onion, chopped

1 1/2 tsp salt

1/4 tsp cinnamon, ground

1/4 tsp allspice, ground

1/4 tsp tarragon, dried & crumbled
1/4 tsp dill seed

3 tbsp light corn syrup

In a saucepan, combine the mustard seeds, 1/2 cup beer, dry mustard and 1/2 cup cider vinegar. Bring to a simmer, remove from the heat and let sit for3 hours on the counter.

In another saucepan, combine the remaining vinegar and beer, onion, honey, salt, garlic, cinnamon, allspice, dill seeds, tarragon and cloves. Bring to a boil, and let boil for one minute. Remove from the heat and let stand, covered, for at least 1 hour. Strain, pressing the solids to get out as much moisture as you can.

Photo: Fotoos Van Robin, Flickr ccl

Put the soaked mustard mixture and spiced liquid into a blender. Purée the mustard. If you like smooth mustard purée well, or stop at your desired graininess.

Pour the mustard into the top of a double boiler set over simmering water, or a mixing bowl over a pot. Cook for 10 minutes, whisking often, until the mixture is noticeably thicker. 

Remove from heat, add the corn syrup and pour into a storage jar. Do not cap.

Let cool, uncovered, then cap and refrigerate. Makes about 1 1/2 cups.

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