| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
German |
German, Sauces, Spreads |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Yellow mustard seed |
| 2 |
T |
Black or brown mustard seed |
|
|
heaping |
| 1/4 |
c |
Dry mustard |
| 1/2 |
c |
Water |
| 1 1/2 |
c |
Cider vinegar |
| 1 |
|
Onion chopped |
| 2 |
T |
Firmly packed brown sugar |
| 1 |
t |
Salt |
| 2 |
|
Garlic gloves, minced or |
|
|
pressed |
| 1/2 |
t |
Ground cinnamon |
| 1/4 |
t |
Ground allspice |
| 1/4 |
t |
Dried tarragon leaves |
| 1/8 |
t |
Turmeric |
INSTRUCTIONS
Adapted from Gift Ideas from the Kitchen 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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