German Style Mustard

Posting this for Zaar World Tour 2. Prep/cook time does not include setting/aging time.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1⁄4 cup yellow mustard seeds
• 2  tablespoons brown mustard seeds
• 1⁄4 cup mustard powder
• 1⁄2 cup water
• 1 1⁄2 cups cider vinegar
• 1  small  white onion, finely minced
• 2  tablespoons  firmly packed brown sugar
• 1  teaspoon salt
• 2  garlic cloves, minced
• 1⁄4 teaspoon cinnamon
• 1⁄8 teaspoon ground allspice
• 1⁄4 teaspoon dried tarragon
• 1⁄4 teaspoon turmeric

Directions

1. In a small bowl, combine mustard seed and dry mustard; set aside.
2. In a 1- to 2-quart non-aluminum 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 necessary in order to maintain enough liquid to cover seeds.
3. 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).
4. The mixture will thicken upon standing.
5. 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.