| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
German |
Sauces |
1 |
-1/2 cups |
INGREDIENTS
| 1/4 |
c |
Mustard seeds, whole |
| 1/2 |
c |
;Water, hot tap |
| 1/4 |
c |
;Water, cold tap |
| 2 |
tb |
Sugar, dark brown |
| 2 |
sm |
Garlic clove; peeled & halved |
| 2 |
pn |
Cloves; ground |
| 5 |
tb |
Dry mustard |
| 1 |
c |
Cider vinegar |
| 2 |
sl |
Onion, slice |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon, ground |
| 1/4 |
ts |
Allspice, ground |
| 1/4 |
ts |
Tarragon, dried; crumbled |
| 3 |
tb |
Corn syrup, light |
| 1/4 |
ts |
Dill seeds |
|
|
— Better than Store-Bought |
|
|
by Schneider and Colchie |
INSTRUCTIONS
Soak together the mustard seeds, dry mustard, hot water, & 1/2 cup of the
vinegar for at least 3 hours. Combine in a saucepan the rest of the
vinegar, cold water, onion, brown sugar, salt, garlic, cinnamon, allspice,
dill seeds, tarragon & cloves. Bring to a boil, boil for one minute &
cover. Let stand one hour.
Scrape soaked mustard mixture into a blender. Strain into it the spice
infusion, pressing solids into a strainer to extract all flavor. Process
the mustard (covered) till like a coarse puree with a definite graininess.
Pour mixture into the top of a double boiler set over simmering water &
cook 10 minutes, stirring often till the mixture is noticeably thicker.
Remove from heat, add the Karo and pour into a storage jar. Let it cool
uncovered, then cap and store. Can be refrigerated or not. Makes about
1-1/2 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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