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German Style Mustard
1/4 cup Yellow mustard seed
2 Tbsp. Black or brown mustard seed,-heaping
1/4 cup Dry mustard
1/2 cup Water
1 1/2 cup 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 |
In a small bowl, combine mustard seed and dry mustard.
In a 1- to 2-quart
non-aluminim pan, combine remaining ingredients. Simmer
uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the
mixture into the
mustard mixture. Let mixture soak at room temperature
24 to 48 hours,adding
additional vinegar if neccesary in order to maintain
enough liquid to cover seeds. Process the seeds and mixture in a blender
or food processor until pureed to the texture you like --this can take
at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth
paste. The mixture will thicken considerably upon standing. If it gets
too thick after a few days,stir in additional vinegar. Scrape mustard into
clean, dry jars; cover tightly and age at least 3 days.
Yeild: 6 servings
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