German cuisine its particularly spicy mustard, which is used both as a table condiment and in local dishes such as "Senfrostbraten" (pot roast with mustard). In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with the Bavarian speciality "Weißwurst". German mustard is usually considerably less acidic than American varieties. Horseradish is commonly used as a condiment either on its own served as a paste, enriched with cream ("Sahnemeerrettich"), or combined with mustard. In some regions of Germany, it is used with meats and sausages where mustard would otherwise be used. Its use
Cooking with alcohol are beer grilled chicken and bratwursts boiled in beer. Adding beer, instead of water, to chili during cooking is popular. An overnight marinade of chicken, pork or beef in beer and spices is another example. Specialist cooking wines, liqueurs, vermouths and eaux de vie are widely used by professional chefs to enhance flavour in traditional and modern dishes. These are specially created to be an ingredient in cooking, not a beverage. As well as offering value for money, they have a longer shelf life which avoids wastage. The addition of specialist cooking wines, liqueurs and vermouths adds flavour to finished