Recipe: German Style Mustard

Title: German-Style Mustard
Categories: Spreads, German, Sauces
Yield: 6 servings

1/4 c Yellow mustard seed 1 ts Salt
2 tb Black or brown mustard seed, 2 Garlic gloves, minced or
-heaping -pressed
1/4 c Dry mustard 1/2 ts Ground cinnamon
1/2 c Water 1/4 ts Ground allspice
1 1/2 c Cider vinegar 1/4 ts Dried tarragon leaves
1 sm Onion chopped 1/8 ts Turmeric
2 tb Firmly packed brown sugar

Adapted from Gift Ideas from the Kitchen

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



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