Friday, September 9, 2011

German Mustard

Mustard is good, mustard is great.  This is one of my favorites.  It is a perfect blend of flavors with a bit of spicy background.  Absolutely delicious!
This recipe is a adapted from  Great on hot dogs, sandwiches, meats, pretzels, brats, and more.  If you like mustard, you've got to try this one!

German Mustard
Adapted from

1/4 cup cold water
2 tbsp mustard powder
3 tbsp yellow mustard seeds
1/2 tsp salt
1/8 tsp allspice
1/8 tsp dried dill
1/8 tsp dried tarragon
1/16 tsp turmeric
1/2 cup apple cider vinegar
1 tbsp brown sugar
1/4 cup minced red onion (freeze-dried work beautifully - add 2 tsp water)
1/2 tsp minced garlic

1.  In a small bowl, stir the water together with the mustard powder until smooth.  Stir in the mustard seeds.  Cover and let stand at room temperature for 2 hours.

2.  In a medium saucepan, stir together the salt, allspice, dill, tarragon, and turmeric.  Whisk in the vinegar and brown sugar.  Stir in the red onion and garlic.

3.  Set the pan over medium-high heat.  Cook, stirring often, until the mixture comes to a boil.  Simmer for one minute.  Remove the pan from the heat.

4.  Stir in the mustard paste.  Pour the mixture into the bowl of a food processor.  Process until well ground, but not pasty (you should still see some whole seeds).

5.  If the mustard is thicker than you would like, you can stir in one or two teaspoons of water.

6.  Cover and bring to room temperature.  Chill.

7.  Mustard can be used immediately, but it is even better if left to rest for a day or two.

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