Small Bowl of Spicy German Mustard

German Spicy Mustard


Germany
Makes:
Effort:
Sched:
DoAhead:  		 2 cup
**
4 days
Must		 Tired of the absurd prices charged for tiny jars of German mustard? Make your own - without sacrificing flavor. It's easy, but does take a few days to fully mature. This recipe makes just shy of 2 cups at about US $1.00/cup.




1/4
2
1/4
-------
4
2
1/2
1/2
1/2
1-1/2
1/2
2
1
1/8
c
T
c
---
oz
cl
T
t
t
c
c
T
t
t
Mustard Seed, yellow  
Mustard Seed, black
Mustard powder (1)
-- Seasonings
Onion
Garlic
Tarragon, fresh (2)
Cinnamon
Allspice
Cider Vinegar
Water
Sugar, brown
Salt
Turmeric
Make:   -   (4 days - 45 min work)
  1. Mix all three Mustards in a non-reactive bowl.
  2. Peel ONION and chop small. Peel GARLIC and chop small. Chop TARAGON small.
  3. Grind Cinnamon and Allspice. Mix all Seasonings together in a non-reactive sauce pan. Bring to a boil and simmer until reduced by almost half.
  4. Let cool until you can stick a finger in it, then pour over Mustard mix.
  5. Let stand covered in a cool place for 24 hours. Check after a couple of hours to see that it isn't getting dry on the top. Add a little more vinegar if needed.
  6. Process in a min-prep food processor or blender until you have the consistency you want - generally you want a reasonable amount of texture, not turned completely into paste. This can take a little time in a mini-prep because those seeds are resistant even after a 24 hour soak.
  7. Age in the refrigerator for about 3 days. It will tend to thicken so add additional vinegar if needed to keep a spreadable texture.
  8. Turn out into jars and keep refrigerated.
NOTES:

  1. Mustard Powder:

      Coleman's is excellent but pricey (about US $1.20 for this recipe). Many generics are just fine. Don't think you can just grind up some yellow mustard seeds in your spice grinder - the grind isn't nearly as fine, it won't be as hot and the flavor is quite different.

  2. Tarragon:

      This measure is for Russian tarragon (the kind sold in stores) and is enough to be noticeable. For French tarragon use less, but you have to grow that yourself, which is tricky. It doesn't grow from seed and poisons it's own ground, so it has to be transplanted once a year or so - which is why it's not much grown commercially.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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