German-Style Mustard

Course : Dips
Serves: 6
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Ingredients:

1/4 cup yellow mustard seed
2 tablespoons black or brown mustard seed -- heaping
1/4 cup dry mustard
1/2 cup water
1 1/2 cups cider vinegar
1 small onion chopped
2 tablespoons firmly packed brown sugar
1 teaspoon salt
2 cloves garlic -- minced or
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon dried tarragon leaves
1/8 teaspoon turmeric
 

Preparation / Directions:

Adapted from Gift Ideas from the Kitchen In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart non-aluminum 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 necessary 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


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