Spiced German Mustard
|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)|
|Cider vinegar||1 Cup (16 tbs)|
|Firmly packed brown sugar||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Dill seeds||1⁄4 Teaspoon|
|Dry tarragon||1⁄4 Teaspoon|
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.
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.)