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Title: Munich Style Mustard
Categories: Herb
Yield: 1 Recipe
| 6 | tb | Mustard seeds |
| 1/2 | c | Dry mustard |
| 1/4 | c | Cider vinegar or white wine vinegar |
| 1/2 | c | Water |
| 3/4 | c | Pale Bavarian beer |
| 1/4 | c | Brown sugar |
| 1 | ts | Salt |
| 2 | md | Cloves garlic, minced |
| 1/8 | ts | Ground allspice |
| 1/8 | ts | Ground cloves |
| 1/4 | ts | Fresh tarragon |
| 1 | tb | Honey |
Place the mustard seeds and dry mustard in your food processor. In a small saucepan bring the vinegar, water, 1/4 C beer, sugar, salt, garlic, allspice, cloves, tarragon to a boil. Immediately pour the liquids into the food processor and process for about 1 minute or until mixed well. Let the mixture sit for 3 hours for the flavors to blend. Then stir in the honey and remaining 1/2 C beer. Process the mustard again until it reaches the desired texture. Store in a lidded jar in the refrigerator.
If it gets dry, stir in a little white wine to moisten it. Submitted By
BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US (BRIAN MACFARLANE) On TUE,
21 NOV 95 114439 -0500 By "Rick Matejka" previous next