German-Style Mustard

Name: German-Style Mustard
Ingredients: 1 cup yellow mustard seed; 2 tablespoons mustard seed Black or brown, heaping; 1 cup dry mustard; 1 cup water; 1 cup cider vinegar; 1 onion small, chopped; 2 tablespoons firmly packed brown sugar; 1 teaspoon salt; 2 garlic gloves, minced or pressed; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1 teaspoon dried tarragon leaves; 1 teaspoon turmeric

13 ingredients

4 steps

Ingredients

1 cup yellow mustard seed
2 tablespoons mustard seed Black or brown, heaping
1 cup dry mustard
1 cup water
1 cup cider vinegar
1 onion small, chopped
2 tablespoons firmly packed brown sugar
1 teaspoon salt
2 garlic gloves, minced or pressed
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon dried tarragon leaves
1 teaspoon turmeric

Directions

1

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.
2

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.
3

The mixture will thicken considerably upon standing. If it gets too thick after a few days,stir in additional vinegar.
4

Scrape mustard into clean, dry jars; cover tightly and age at least 3 days