Spiced German Mustard

Submitted by Olha7397

"A medium hot mustard that’s perfect for bratwurst. Add heat by simmering longer to further reduce the volume and condense the flavour. Makes a great hostess gift."

 

• Ready In: 45mins
• Ingredients: 14
• Yields: 1 cup

ingredients

• 1⁄2 cup cold water
• 1⁄3 cup yellow mustard seeds
• 1⁄4 cup dry mustard
• 1 cup apple cider vinegar
• 1⁄2 cup finely chopped onion
• 2 tablespoons brown sugar, packed
• 2 garlic cloves, minced (or 1/2 tsp. garlic powder)
• 1 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon dill weed
• 1⁄4 teaspoon dried tarragon leaves
• 1⁄8 teaspoon turmeric
• 1 tablespoon liquid honey

directions

1. Combine cold water, mustard seed and dry mustard in medium bowl. Cover. Let stand for about 3 hours until mixture thickens to a paste.
2. Combine next 10 ingredients in medium saucepan. Bring to a boil on medium high. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes, stirring often, until reduced by half. Add to mustard mixture. Stir. Transfer to blender or food processor. Pulse with on/off motion until mustard is slightly thickened but grains are still visible. Pour into small heavy saucepan or top of double boiler. Heat on medium low or over simmering water for 10 to 15 minutes, stirring occasionally, until thickened. Remove from heat.
3. Add honey. Stir well. Cool. Transfer to small bowl. Cover. Chill for 3 days. Spoon into sterile jar with tight fitting lid. Store in refrigerator for up to 2 year. Makes about 1 cup.
4. Company’s Coming Christmas Gifts.

Reviews

[flower7]

Very interesting and different mustard! Other than the mustard seeds (which I bought at a bulk foods store for cheap), I had everything on hand to make this so could put it together really inexpensively. The only thing I did differently was remove just the cooked onions from the vinegar and blitz them with the mustard mixture. I then added it all to the hot vinegar still on the stove (so I didn't have to blend the hot liquid and worry about it splattering). Cook time seemed spot on to me. Ended up with a nearly full pint jar of lovely mustard (about 1 3/4 cups). Thanks for sharing!

 

[JGB18]

OK, but not mindblowing. I cooked this to have something different to go with brats. The recipe was easy to make and I ran into no hitches. The mustard was good, but not that different from many storebought brands (Gouldens, etc.). I'm sure I could have bought one of these for under the cost I paid for the recipe ingredients. The average vote for the five members of my family was 3.4 stars (liked but didn't really like or love).

 

[adopt a greyhound]

I made half a recipe but went great with our schnitzel.

 

[januarybride]

I really enjoyed this.. .first time making mustard and it was a success. My husband who claims to "hate mustard" actually enjoyed it! I did let it simmer longer than the resume called for (which I won't do next time because it was a tad too thick), doubled the horseradish (and will add even more next time) and I added a little extra honey (which I won't do next time). Beware that it makes your entire house smell like mustard, so make sure it's a day when you can open up the windows and let in the fresh air.