| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
German |
Sauces, Spreads, Desserts, German |
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
Mustard Seed |
| 1/2 |
c |
Mustard, dry |
| 1 |
c |
Water, cold |
| 2 |
c |
Vinegar, cider |
| 1 |
|
Onion, finely chopped |
| 4 |
|
Garlic, clvs., minced |
| 1/4 |
c |
Sugar, brown |
| 2 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Allspice |
| 1/2 |
ts |
Tarragon |
| 1/4 |
ts |
Tumeric |
| 3 |
ts |
Honey |
INSTRUCTIONS
Directions: Combine seeds and mustard with COLD water. Allow to sit
overnight in the refrigerator. Combine all remaining ingredients except
honey. Simmer uncovered 10-15 minutes or until liquid reduced by half. For
a hotter mustard, reduce liquid by more than half. Pour this mixture
through a strainer, into the mustard and seed mixture. Blenderize
thoroughly. Cook in a double boiler until the consistancy of gravy. Add
the honey. This will keep refrigerated several years. Many different
flavors of mustard can be made by modifying this basic recipe. Substitute
wine for the cold water, etc. Many other spices may be added also.....
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”