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 Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 1 1/4 cups


  • 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


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