German-Style Mustard
By: Anonymous
Published: Friday, February 12, 2010 - 2:59am

Ingredients




cup Yellow mustard seed
2 tablespoons Black or brown mustard seed, heaping
cup Dry mustard
cup Water
cup Cider vinegar
1 small Onion chopped
2 tablespoons Firmly packed brown sugar
1 teaspoon Salt
2 Garlic gloves, minced or pressed
teaspoon Ground cinnamon
teaspoon Ground allspice
teaspoon Dried tarragon leaves
teaspoon Turmeric

Preparation

1 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. 2 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. 3 The mixture will thicken considerably upon standing. If it gets too thick after a few days,stir in additional vinegar. 4 Scrape mustard into clean, dry jars; cover tightly and age at least 3 days