Spiced German Mustard Recipe
Ingredients
| Yellow mustard | 1/3 Cup (16 tbs) | |
| Dry mustard | 1/4 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| Onion | 1 Small | |
| Cider vinegar | 1 Cup (16 tbs) | |
| Firmly packed brown sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| 1/4 teaspoon each ground allspice, dill seeds, and dry tarragon | ||
| Turmeric | 1/8 Teaspoon | |
| Honey | 2 Tablespoon | |
Directions
In a bowl, stir together mustard seeds, dry mustard, and water.
Let stand for at least 3 hours.
Insert metal blade.
Mince garlic; leave in work bowl.
Chop onion.
Place onion and garlic in a small noncorro-sive pan and add vinegar, sugar, salt, cinnamon, allspice, dill seeds, tarragon, and turmeric.
Simmer over medium heat, uncovered, until reduced by about half (10 to 15 minutes); then pour through a wire strainer into mustard mixture.
Place mixture in work bowl.
Process, using on-off pulses, until pureed to the desired consistency.
Pour into the top of a double boiler; cook over simmering water, stirring occasionally, until thickened (10 to 15 minutes; mustard will thicken a bit more as it cools).
Stir in honey.
Let cool; then cover and refrigerate for at least 3 days before using (Mustard keeps for up to 2 years.)
Let stand for at least 3 hours.
Insert metal blade.
Mince garlic; leave in work bowl.
Chop onion.
Place onion and garlic in a small noncorro-sive pan and add vinegar, sugar, salt, cinnamon, allspice, dill seeds, tarragon, and turmeric.
Simmer over medium heat, uncovered, until reduced by about half (10 to 15 minutes); then pour through a wire strainer into mustard mixture.
Place mixture in work bowl.
Process, using on-off pulses, until pureed to the desired consistency.
Pour into the top of a double boiler; cook over simmering water, stirring occasionally, until thickened (10 to 15 minutes; mustard will thicken a bit more as it cools).
Stir in honey.
Let cool; then cover and refrigerate for at least 3 days before using (Mustard keeps for up to 2 years.)
Chef
