I wanted some dips to serve with the pretzel bites at our German dinner party.
I decided on a German mustard and a horseradish cream sauce, and then decided to have a little fun and make a pineapple honey mustard as well.
They were very well recieved, and went really well with the pretzel bites, and also some homemade smoked sausages we made for dinner.
And while they aren’t super spicy, they have a lot of flavor and just the right kind of spice for me.
HORSERADISH CREAM SAUCE
1 cup sour cream
1/4 cup grated fresh horseradish
1 T dijon mustard
1 tsp white wine vinegar
1/2 tsp salt
1/4 tsp black pepper
Whisk everything together in a bowl until well combined and smooth.
Store in the refrigerator for at least 4 hours for flavors to meld.
Keeps in the fridge for 2-3 weeks.
Recipe source: Alton Brown
1/2 cup brown mustard seeds
2 T dry mustard
1/2 cup cold water
1 cup cider vinegar
2 T dried minced onion
3 T brown sugar
2 cloves garlic, minced
3/4 tsp salt
1/4 tsp tarragon
1/4 tsp cinnamon
Combine mustard seeds, dry mustard, and cold water in a bowl.
Cover and let stand 4 hours to overnight.
Combined remaining ingredients in a saucepan and bring to a boil over high heat.
Reduce heat to medium and let boil uncovered for about 10 minutes or until reduced by half.
Pour hot vinegar mixture into the bowl of a food processor. Add mustard mixture and process for 1 minute or until the mustard seeds are chopped but not pureed.
Pour back into saucepan and cook on low heat until thick, stirring constantly.
Store in an airtight container in the fridge for up to 1 year.
PINEAPPLE HONEY MUSTARD
1/2 cup dry mustard
1 cup honey
1/2 cup white vinegar
2 tsp kosher salt
1 cup pineapple juice
Place everything in a saucepan and bring to a boil over medium high heat.
Reduce heat and simmer until thickened, stirring constantly.
Store in an airtight container in the fridge.
Recipe by My Stained Apron