Spicy German Mustard
From mojomike 15 years agoIngredients
- 1/4 Cup brown mustard -- ground shopping list
- 5 Tablespoons dry mustard shopping list
- 1/3 Cup hot water shopping list
- 3/4 Cup vinegar shopping list
- 2 Tablespoons Cold water shopping list
- 2 Large shallots -- sliced thin shopping list
- 1 Stalk celery -- sliced shopping list
- 2 cloves garlic -- sliced shopping list
- 2 Tablespoons brown sugar, Packed shopping list
- 1 Teaspoon sea salt shopping list
- 1/2 Teaspoon cinnamon shopping list
- 1/4 Teaspoon allspice shopping list
- 1/4 Teaspoon dill seed shopping list
- 1/8 Teaspoon tarragon shopping list
- 1/8 Teaspoon cloves shopping list
- 1/8 Teaspoon turmeric shopping list
- 1 Teaspoon Prepared horseradish shopping list
How to make it
- If necessary, grind the brown mustard seed.
- In a small, non-reactive mixing bowl, combine the mustard seed and dry mustard. Add the 1/3 cup hot water and 1/4 cup of the vinegar. Cover and let the mixture rest for about three hours.
- In a non-reactive measuring cup or small bowl, combine the remaining 1/2 cup of vinegar and 2 tablespoons of cold water. Add the brown sugar and salt and stir to dissolve.
- In a 1- to 2-quart non-reactive saucepan, combine the vinegar mixture and all remaining ingredients except the horseradish. Cover and bring to a boil for 1 minute. Remove from heat and let it stand for one hour to make an infusion.
- Press the infusion through a strainer into a food processor. Discard all solid remains. (I take the shallots, celery and garlic and chop them up as a quick relish.)
- Add the mustard mixture to the food processor and process to the desired consistency - this can take three or four minutes. Some prefer a coarser texture, others a smooth paste.
- Place the mixture in the top of a double boiler and cook over simmering water 25 minutes or until thickened. Remove from heat.
- Stir in horseradish.
- Ladle mustard into a sterilized jar, cap tightly, label and refrigerate. Will keep for about 6 weeks. Makes about 1 cup.
- NOTES : You can use white distilled vinegar, cider vinegar, white wine vinegar or champagne vinegar for this recipe. Do not use red wine vinegar or malt vinegar.
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People Who Like This Dish 3
- elgourmand Apia, WS
- goblue434 Anniston, AL
- choclytcandy Dallas, Dallas
- mojomike Stony Point, N.Y
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