German Style Mustard Recipes

GERMAN STYLE MUSTARD

German Style Mustard image

Make and share this German Style Mustard recipe from Food.com.

Provided by Parsley

Categories German

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

In a small bowl, combine mustard seed and dry mustard; set aside.
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.
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).
The mixture will thicken upon standing.
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.

Nutrition Facts : Calories 124.7, Fat 5.4, SaturatedFat 0.3, Sodium 394.4, Carbohydrate 13.3, Fiber 3, Sugar 6.5, Protein 4.9

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Recipes → Condiments → Mustard → German Style Mustard. German Style Mustard . Description. Mustard’s history dates back thousands of years, with its history as a condiment beginning with the Romans who turned took mustard seeds and ground them down, mixing them with wine to form a paste like the mustards of today. Jeff is convinced this recipe …
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2004-10-15 German-style mustard is a spicy and fresh alternative to traditional mustards. This is a must-try recipe for any mustard enthusiast, or if you are looking to change up a ho-hum hot dog, or serve a traditional Oktoberfest meal.The black mustard seeds are what contribute the heat, and the brown sugar, garlic, spices, and tarragon add depth of flavor.
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