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”
This is a great idea and the mind reels with ideas for other ways to use it–my 14 year old son is in a gooey sandwich phase and I think this would be terrific on a ham or roast beef sandwich.
Indeed it would be killer on roast beef… now I have to make a sandwich! I have a lot left over.
I just made this! It made the greatesttttt dip for my soft pretzel bites. SO AMAZING. I’ve never had red peppers and mustard in the same dish! Amazing. I’m definitely keeping this recipe, so much better than the artificial cheese dip! Thank you!
That’s wonderful! It’s one of my favorites, I’m so glad you liked it.