German-Style Mustard
Ingredients
Instructions
1/4 cup yellow mustard seed
2 Tbsp. black or brown mustard
seed, heaping
1/4 cup dry mustard powder
1/2 cup water
1 1/2 cups cider vinegar
1 small onion chopped
2 Tbsp. firmly packed brown sugar
or Sucanat
1 tsp. salt
2 garlic gloves, minced or pressed
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. dried tarragon leaves
1/8 tsp. turmeric
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 in the refrigerator. Will keep for 2
years. Makes about 1 1/2 -2 cups.