German-Style Mustard

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German-Style Mustard

 

 

1/4 cup yellow mustard seed

2 heaping Tbsp. black or brown mustard seed

1/4 cup dry mustard powder

1/2 cup water

1 1/2 cups cider vinegar

1 small onion, chopped

2 Tbsp. firmly packed brown sugar or Sucanat

1 tsp. salt

2 cloves garlic, minced

1/2 tsp. ground cinnamon

1/4 tsp. ground allspice

1/4 tsp. dried tarragon

1/8 tsp. tumeric

 

 

 

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 in the refrigerator. Will keep for 2 years. Makes about 1 1/2 -2

cups.