German-Style Sweet Mustard

Recipe from Radegast Hall and Biergarten

Adapted by Julia Moskin

Total Time
5 minutes
Rating
4(15)
Comments
Read comments

Featured in: Making Soft Pretzels the Old-Fashioned Way

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1¼ cups
  • 1cup brown or whole-grain prepared mustard
  • 3roasted red bell peppers, fresh or jarred
  • 1tablespoon molasses
  • 3garlic cloves, peeled
  • 3tablespoons mayonnaise
  • Black pepper to taste
  • 1tablespoon prepared horseradish
  • 1tablespoon honey or maple syrup
  • 1tablespoon apple cider
Ingredient Substitution Guide
Nutritional analysis per serving (2.5 servings)

262 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 9 grams polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 5 grams protein; 1228 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Combine all ingredients in a blender or food processor and process until smooth.

Ratings

4 out of 5
15 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

Adapted from Radegast Hall and Biergarten, Brooklyn

Recipe Tags

Advertisement

or to save this recipe.