Recipe

Spicy German Mustard Recipe

	Mojomike / All my dishes 9 months, 2 weeks ago This is a spicy mustard recipe that I found on a Bbq site , Enjoy Prep:180m Cook:60m Servings:1	Mojomike
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Ingredients

1/4 Cup Brown Mustard -- ground

5 Tablespoons Dry Mustard

1/3 Cup Hot Water

3/4 Cup Vinegar

2 Tablespoons Cold Water

2 Large Shallots -- sliced thin

1 Stalk Celery -- sliced

2 Cloves Garlic -- sliced

2 Tablespoons Brown Sugar, Packed

1 Teaspoon Sea Salt

1/2 Teaspoon Cinnamon

1/4 Teaspoon Allspice

1/4 Teaspoon Dill Seed

1/8 Teaspoon Tarragon

1/8 Teaspoon Cloves

1/8 Teaspoon Turmeric

1 Teaspoon Prepared Horseradish

Directions

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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