A recipe for German mustard? My husband LOVES the?

Question

mustard from a German restaurant we went to. It was served with a cassala ( I don't know how to spell this) but we can't seem to find it anywhere. I would like to surprise him with it one night...

Answer 1

The CASSALA is probably KASSELER which is a liver sausage.

Mustard - there are different kinds of course. Bavarian Mustard -such as Loewensenf (Senf = mustard) is kinda sweet. Others are more hot, i.e. Esina Senf. Some are made with horseradish - yum. Then it can get really spicy.

If there's an ALDI store near you - check there. That's a german/austrian grocery discounter. Wal-Mart has some german products in there Latino section (don't ask me why it's in the Latino section!).

I'll be going home to Germany this October. And I'll have to refill my "mustard shelf"! ;-) I just don't like sweet mustard - I love my Esina Senf (that's made right near my hometown!).

Answer 2

The best Mustard is called Loewensenf. You can order it @ www.germandeli.com

Answer 3

GERMAN MUSTARD DRESSING

Biergarten - Germany Showcase - EPCOT Center.

1/4 c. prepared mustard

1/4 c. mayonnaise

1/8 tsp. Knorr Aromat Vegetable seasoning or other similar product

1/8 tsp. white pepper

1/4 tsp. sugar

1 c. vegetable oil

1/2 to 3/4 c. cider vinegar

Salt to taste

1/2 c. minced red onion

In a blender, at high speed, mix mustard, mayonnaise, vegetable seasoning, pepper and sugar, until well blended. On low speed, alternately add oil and vinegar. Taste and add salt, if desired. Mix in onions. Refrigerate 24 hours before using. Refrigerate leftover dressing.

Answer 4

.

Answer 5

try cooks.com

Answer 6

1/4 cup yellow mustard seed

2 Tbsp. black or brown mustard seed, heaping

1/4 cup dry mustard powder

1/2 cup water

1 1/2 cups cider vinegar

1 small onion chopped

2 Tbsp. firmly packed brown sugar

1 tsp. salt

2 garlic gloves, minced or pressed

1/2 tsp. ground cinnamon

1/4 tsp. ground allspice

1/4 tsp. dried tarragon leaves

1/8 tsp. turmeric

PREPARATION:

In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart stainless steel or nonreactive saucepan, combine remaining ingredients. Simmer, uncovered, on medium heat until reduced by half, 10-15 minutes.

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