Title: Sweet German-Style Mustard
Categories: Sauce German
Yield: 1 Servings
| 1/4 | c | Whole mustard seeds |
| 5 | tb | Dry mustard; preferably impo |
| 1/2 | c | Hot tap water |
| 1 | c | Cider vinegar |
| 1/4 | c | Cold water |
| 2 | lg | Onion |
| 2 | tb | Dark brown sugar; (packed) |
| 1 1/2 | ts | Salt |
| 2 | sm | Garlic; peeled and halved |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Dill seeds |
| 1/4 | ts | Dried tarragon; crumbled |
| 2 | pn | Ground cloves |
| 3 | tb | Light corn syrup |
Recipe by: Tammy McNiff Soak together the mustard seeds, dry mustard, hot
water, and 1/2 cup of the cider vinegar for at least 3 hours. An hour
before you want to complete the mustard, combine in a saucepan the
remaining 1/2 cup of vinegar, the cold water, onion, brown sugar, salt,
garlic, cinnamon, allspice, dill seeds, tarragon, and cloves. Bring to a
boil, boil for 1 minute then cover and let stand for 1 hour. Scrape the
soaked mustard mixture into the container of a blender or food processor.
Strain into it the spice infusion, pressing on the solids in the strainer
to extract all possible flavor. Process the mustard, covered, until the
consistency is that of a coarse puree with discernible graininess. Pour the
mustard into the top of a double boiler set over simmering water and cook
for 10 minutes, stirring often, until the mixture has thickened noticeably
(it will thicken a bit more when cool). Remove from the heat, add the corn
syrup, and pour into a storage jar. Let the mustard cool uncovered, then
put a lid on the jar and store the mustard either at room temperature or in
the refrigerator. Makes 1 1/2 cups