Bavarian sweet mustard

Moutarde douce bavaroise

What it is

Johann Conrad Develey began mixing sugar into mustard at his Munich shop in 1854, switching to brown sugar for the colour and depth that still define it; the result was shown at the Vienna World Exhibition and made him purveyor to Ludwig II. The sweetening is not only flavour — it tames coarsely ground, lightly toasted seed, which is why the paste stays mild for days after opening rather than sharpening.

In the kitchen

Serve it cold and thick beside Weisswurst or Leberkäse — it is a sauce, not a seasoning, and it will not emulsify a dressing. Never boil it: the sugar caramelises further and the mustard turns bitter.

Goes with

Boudin blanc Pork Potato Cabbage Horseradish Apple

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