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GermanSpreadsGermany
German-Style Mustard
Anonymous
16 minutes
2-3 cups of mustard
BeginnerTotal Steps
4
Ingredients
13
Tools Needed
5
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- teaspoon Turmeric
- teaspoon Dried tarragon leaves
- teaspoon Ground allspice
- teaspoon Ground cinnamon
- 2 gloves Garlic, minced or pressed
- 1 teaspoon Salt
- cup Yellow mustard seed
- 2 tablespoons Black or brown mustard seed, heaping
- cup Dry mustard
- cup Water
- cup Cider vinegar
- 1 each small onion, chopped
- 2 tablespoons Firmly packed brown sugar
Instructions
1
Step 1
10-15 minutes
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. Pour the mixture into the mustard mixture. Let the mixture soak at room temperature, adding additional vinegar if necessary to maintain enough liquid to cover seeds.
2
Step 2
3-4 minutes
Process the soaked seeds and mixture in a blender or food processor until pureed to your desired texture. Some prefer whole seeds remaining, others a smooth paste.
3
Step 3
The mixture will thicken considerably upon standing. If it gets too thick after a few days, stir in additional vinegar.
4
Step 4
at least 3 days
Scrape the mustard into clean, dry jars; cover tightly and age.
Tools & Equipment
small bowl
1- to 2-quart non-aluminum pan
blender
food processor
jars
Tags
GermanSpreadsGermanyEthnicSaucesEuropean