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German-Style Mustard

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Germany

Known as a German recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

  1. 2 tb Black or brown mustard seed,
  2. 1/4 c Dry mustard
  3. 1/8 ts Turmeric
  4. 1 ts Salt
  5. 1/2 c Water
  6. 2 Garlic gloves, minced or heaping pressed
  7. 1 1/2 c Cider vinegar
  8. 1/2 ts Ground cinnamon
  9. 1 sm Onion chopped
  10. 1/4 ts Ground allspice
  11. 1/4 c Yellow mustard seed
  12. 1/4 ts Dried tarragon leaves
  13. 2 tb Firmly packed brown sugar
Contains MustardSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Adapted from Gift Ideas from the Kitchen
  2. In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart non-aluminim pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours,adding additional vinegar if neccesary in order to maintain enough liquid to cover seeds.
  3. Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will thicken considerably upon standing. If it gets too thick after a few days,stir in additional vinegar.
  4. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Blender
  • Food processor
  • Chef's knife
  • Cutting board
  • Wooden spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from accuchef.com (http://accuchef.com/Mm13000i.mmf), file Recipes/accuchef.com/Mm13000i.mmf in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.