HOME-MADE GERMAN-STYLE MUSTARD (about ¾ cup)
¼ cup yellow mustard seeds
2 tablespoons brown mustard seeds
¼ cup mustard powder
½ cup water
1-1/2 cups cider vinegar
1 small white onion, finely minced
2 tablespoons firmly packed brown sugar
1 teaspoon salt
2 garlic cloves, minced
¼ teaspoons cinnamon
1/8 teaspoon ground allspice
¼ teaspoon dried tarragon
¼ teaspoon turmeric
- In a medium bowl, combine mustard seeds and dry mustard; set aside.
- In a 1 to 2 quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat, until reduced by half, 10 to 15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours, adding additional vinegar if necessary 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 to 4 minutes).
- The mixture will thicken upon standing. If it gets too thick after a few days, stir in additional vinegar. Scrape into clean, dry jars, cover tightly and age at least 3 days.