Spicy German Mustard
chocolate, condiments, herb, salads, sauces
1/3 cup yellow mustard seeds
1 tablespoon brown mustard seeds
1/4 cup mustard powder
1/2 cup cold water
1 cup apple cider vinegar
2 tablespoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon dill seed
1/4 teaspoon tarragon leaves, crushed
Soak mustard seeds & the powder in the cold water for 3 hours.
Combine the remaining ingredients in a glass or porcelain pan & simmer until the mixture is reduced by half, about 10 minutes. Pour through a strainer onto the mustard mixture.
Transfer to a double boiler. Cook & stir until thickened, about 10 minutes. Spoon into a container & cover. Refrigerate for 3 days before using. Makes a good dressing for German Potato Salads.
"Vegetarian Gourmet" Winter, 1995
From: Ian Hoare Date: 29 Dec 96 National Cooking Echo Ä
Yield: 1 cup