Spicy german mustard
1 Cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Yellow mustard seeds |
| 1 | tablespoon | Brown mustard seeds |
| ¼ | cup | Mustard powder |
| ½ | cup | Cold water |
| 1 | cup | Apple cider vinegar |
| 2 | tablespoons | Brown sugar |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Allspice |
| ¼ | teaspoon | Dill seed |
| ¼ | teaspoon | Tarragon leaves, crushed |
| 3 | hours. | |
Directions
Soak mustard seeds & the powder in the cold water for Combine the remaining ingredients in a glass or porcelain pan & simmer until the mixtue 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