German-Style Mustard

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German-Style Mustard

 

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 garlic gloves, minced or 1/2 teaspoon ground

cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon dried tarragon leaves

1/8 teaspoon turmeric

 

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 to 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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