German-style mustard

Yield: 6 Servings

Ingredients:

1/4 c Yellow mustard seed
2 tb Black or brown mustard seed, heaping
1/4 c Dry mustard
1/2 c Water
1 1/2 c Cider vinegar
1 sm Onion chopped
2 tb Firmly packed brown sugar
1 ts Salt
2 Garlic gloves, minced or pressed
1/2 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Dried tarragon leaves
1/8 ts Turmeric

Adapted from Gift Ideas from the Kitchen

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, 10-15 minutes. Pour
the mixture into the mustard mixture. Let mixture soak at room
temperature 24 to 48 hours, adding additional vinegar if necessary 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.

--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf wrote:
> German-style mustard
>

PERFECT!
I was just thinking on making this and could not find the recipe. You rule!
Thank you.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

I had this recipe but without the allspice or tarragon. I inever get to
use my allspice, unless
I make cookies...Thank you!

mmmmm that sounds yummy , if your giving it as a gift how long would it
keep for

Tessa

On 21 May 2006 03:00:24 -0700, butterflyangel wrote:

> mmmmm that sounds yummy , if your giving it as a gift how long would it
> keep for
>
Not sure, but it should have a decent shelf life if it's kept under
refrigeration after being opened. Let's hope the giftee snarfs it up
before you need to begin worring about such things.



--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Sun, 21 May 2006 03:52:58 GMT, The Bubbo wrote:

> sf wrote:
> > German-style mustard
> >
>
> PERFECT!
> I was just thinking on making this and could not find the recipe. You rule!
> Thank you.

You're very welcome!
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Sheldon wrote:
>
> The Bubbo wrote:
>> sf wrote:
>> > German-style mustard
>> >
>>
>> PERFECT!
>> I was just thinking on making this and could not find the recipe. You rule!
>> Thank you.
>
> That same fercocktah recipe is at hundreds of web sites, it's a stupid
> recipe, flies in the face all all tried and true mustard making
> procedures. Mustard seeds need to be crushed prior to adding
> liquid,and cooking is a big no-no.
> To learn more about mustard go he
> http://homecooking.about.com/library.../aa010101b.htm
>

well, when the mustard police show up i'll be sure to have my papers in order.


--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

In article . com>,
"Sheldon" > wrote:

> That same fercocktah recipe is at hundreds of web sites, it's a stupid
> recipe, flies in the face all all tried and true mustard making
> procedures. Mustard seeds need to be crushed prior to adding
> liquid,and cooking is a big no-no.

But it works.

--
May all your good dreams and fine wishes come true! - The Wizard
May joy be yours all the days of your life! - Phina
Don't keep score if you're on the same team. - ?