You are here

Spiced German Mustard

Chef.Foodie's picture
Ingredients
  White mustard seeds 1⁄3 Cup (5.33 tbs) (Yellow Mustard Seeds)
  Dry mustard 1⁄4 Cup (4 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm)
  Onion 1 Small
  Cider vinegar 1 Cup (16 tbs)
  Firmly packed brown sugar 2 Tablespoon
  Salt 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Dill seeds 1⁄4 Teaspoon
  Dry tarragon 1⁄4 Teaspoon
  Turmeric 1⁄8 Teaspoon
  Honey 2 Tablespoon
Directions

In a bowl, stir together mustard seeds, dry mustard, and water.
Let stand for at least 3 hours.
Insert metal blade.
Mince garlic; leave in work bowl.
Chop onion.
Place onion and garlic in a small noncorro-sive pan and add vinegar, sugar, salt, cinnamon, allspice, dill seeds, tarragon, and turmeric.
Simmer over medium heat, uncovered, until reduced by about half (10 to 15 minutes); then pour through a wire strainer into mustard mixture.
Place mixture in work bowl.
Process, using on-off pulses, until pureed to the desired consistency.
Pour into the top of a double boiler; cook over simmering water, stirring occasionally, until thickened (10 to 15 minutes; mustard will thicken a bit more as it cools).
Stir in honey.
Let cool; then cover and refrigerate for at least 3 days before using (Mustard keeps for up to 2 years.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Side Dish
Ingredient: 
Mustard
Cook Time: 
20 Minutes

Rate It

Your rating: None
4.08421
Average: 4.1 (19 votes)