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German-Style Mustard

Source of Recipe


Adapted from Sunset's "Gift Ideas From Your Kitchen"






List of Ingredients



• 1/4 cup yellow mustard seeds
  
• 2 heaping Tbsp black or brown mustard seeds
  
• 1/2 cup dry mustard
  
• 1/2 cup water
  
• 1-1/2 cups cider vinegar
  
• 1 small onion, chopped
  
• 2 Tbsp firmly packed brown sugar
  
• 1 tsp salt
  
• 2 cloves garlic, minced or pressed
  
• 1/2 tsp ground cinnamon
  
• 1/4 tsp ground allspice
  
• 1/4 tsp dried tarragon
  
• 1/8 tsp ground turmeric
  






Instructions



1. In a medium bowl, combine mustard seeds and dry mustard.
   
   
2. In a 1- to 2-quart non-aluminum pan, combine water, cider vinegar, onion, brown sugar, salt, garlic, cinnamon, allspice, tarragon and turmeric. Simmer, uncovered, on medium heat until reduced by half, 10 to 15 minutes.
   
   
3. Pour the vinegar mixture back into the mustard mixture and stir to combine. Let soak at room temperature 24 to 48 hours, adding additional vinegar, if necessary, in order to maintain enough liquid to cover seeds.
   
   
4. Process the seed mixture in a blender or food processor until puréed -- this can take at least 3 or 4 minutes, or up to 7 or 8 minutes, depending on how smooth you want your mustard. 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.
   
   
5. Scrape mustard into clean, dry jars; refrigerate and age at least 3 days. Store in refrigerator for up to 6 months, for best flavor.
   
   Makes 3 cups.