Recipe - German-Style Mustard

One fourth cup Yellow mustard seed
2 tablespoon Black or brown mustard seed,
heaping
One fourth cup Dry mustard
One half cup Water
1 One half cup Cider vinegar
1 small Onion chopped
2 tablespoon Firmly packed brown sugar
1 teaspoon Salt
2 Garlic gloves, minced or
pressed
One half teaspoon Ground cinnamon
One fourth teaspoon Ground allspice
One fourth teaspoon Dried tarragon leaves
1/8 teaspoon Turmeric

Adapted from Gift Ideas from the Kitchen

In a small bowl, combine mustard seed and dry mustard. In a 1 to 2quart
nonaluminim pan, combine remaining ingredients. Simmer uncovered, on
medium heat until reduced by half, 1015 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.

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.

Scrape mustard into clean, dry jars; cover tightly and age at least 3 days

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini