Yield: 1 Cup
| Measure | 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 |
| \N 3 | hours. |
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