Mustard~ German-Style

---------- Recipe via Meal-Master (tm) v8.05

Title: Mustard~ German-Style
Categories: Sauces
Yield: 6 Servings

1/4 c Yellow mustard seed
2 tb Black or brown mustard
Seed, heaping
1/4 c Dry mustard
1/2 c Water
1 1/2 c Cider vinegar
1 Small onion chopped
2 tb Firmly packed brown sugar
1 ts Salt
2 Cl garlic
Minced or pressed
1/2 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Dried tarragon leaves
1/8 ts Turmeric

In a small bowl, combine mustard seed and dry mustard.
In a 1- to 2-quart non-aluminim pan, combine remaining
ingredients. Simmer uncovered, on medium heat until
reduced by half, 10-15 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

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