Spicy Amish Deutche Yellow Mustard + Honey Recipe

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Another recipe that I brought home from my visit to a wonderful Amish community. Both ketchup and mustard were generally homemade and canned in large quantities. This is a much handier amount, about 1/2 cup.

This recipe has a little kick to it. If you prefer a milder version, you can also make the honey mustard version, which takes much of the heat away. Choose your version, or make half and half, sure to please everyone!

A unique and very old family recipe that you will not find online. Enjoy!

pinch tips: Basic Knife Skills



makes approximately 1 cup


5 Min


5 Min


Stove Top


8 tb. dry mustard
6 tb. white distilled vinegar
1/2 tsp. salt
1 tsp. cornstarch
1/4 tsp. tumeric (tumeric gives it it's golden yellow color.)
1/4 tsp. garlic powder
4 tsp. sugar
1/2 cup cold water, plus a few additional spoonfuls as it cooks later to gain desired consistency

Directions Step-By-Step

Very easy. Combine all ingredients in a medium saucepan except water. Then, whisk in 1/2 cup cold water. (Remember to have a few extra spoonfuls handy, which you will add later.)
Heat over low heat until you reach a low boil, stirring constantly. Cook until bubbly and thickened, about 1 minute. (Mixture will thicken quickly.) Then, stream in, with a whisk, a few tsp. of additional water until you reach your desired consistency. Remove from heat and cool. Store refrigerated in a covered glass jar.
**Honey Mustard Variety**
This mustard has a kick. If you desire a milder version, simply add a few spoonfuls of honey to taste after you remove from heat. Delicious! Both versions great on soft, chewy pretzels, burgers and sandwiches.