German-Style Mustard

Recipe Ingredients

1/4 cup	59ml	Yellow mustard seed
2 tablespoons	30ml	Black or brown mustard seed - heaping
1/4 cup	59ml	Dry mustard
1/2 cup	118ml	Water
1 1/2 cups	355ml	Cider vinegar
1 cup	62g / 2.2oz	Onion chopped (small)
2 tablespoons	30ml	Firmly packed brown sugar
1 teaspoon	5ml	Salt
2		Garlic gloves - minced or
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Dried tarragon leaves
1/8 teaspoon	0.6ml	Turmeric

Recipe Instructions

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

Source:
Durkee RedHot Cayenne Pepper Sauce

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