I stumbled upon a new beer bar in Mill Valley a few weeks ago, with sawn lumber for tables and a sea of beer and nothing to eat but German pretzels, rolled out, and twisted, and baked to order. I tried a pretzel and what struck me most was not the pretzel (though it was outstanding), but the dipping sauce. I kept dabbing at it to see what all of the alluring flavors were, and made a few mental notes, and then took a stab at it and came up with this. I did some reading, and heard that the Germans add horseradish to their mustard and a little sweetness, which I think is what gives it intrigue. It goes perfectly with yesterday’s recipe for German pretzels.

These are the ingredients you will need: cider vinegar, mayo, course mustard, molasses, roasted red pepper, fresh horseradish, honey, and a little extra mustard seed depending on how mustardy you like your mustard. Plus some garlic cloves, not shown here.

Grate the horseradish.

Combine it all into a blender.

And voila! It’s über simple. You can of course adjust the flavoring to your liking before you scrape it out of the blender.

“German Horseradish Mustard”

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 1 1/4 cups

“German Horseradish Mustard”


  • 1/2 cup course mustard
  • ½ teaspoon mustard seed
  • 1 tablespoon freshly grated horseradish
  • 1/2 cup roasted red bell peppers
  • 1 garlic clove
  • 1 tablespoon mayo
  • 1 tablespoon molasses
  • ½ tablespoon cider vinegar
  • 1 tablespoon honey


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

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