German-Style Mustard

Photo: Anonymous

Ingredients

cup Yellow mustard seed

2 tablespoons Black or brown mustard seed, heaping

cup Dry mustard

cup Water

cup Cider vinegar

1 small Onion chopped

2 tablespoons Firmly packed brown sugar

1 teaspoon Salt

2 Garlic gloves, minced or pressed

teaspoon Ground cinnamon

teaspoon Ground allspice

teaspoon Dried tarragon leaves

teaspoon Turmeric

Preparation

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