Re: [CH] Mustard receipe

Dave Drum (xrated@cityscape.net)
Tue, 29 Jun 1999 07:38:14 -0500

> Would the person who posted a home mustard recipe using both yellow and
> black/brown mustard seeds re-post it please. I inadvertently x'd it -

I missed seeing the recipe. But, here is one that fits the parameters
and which I think highly of.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: German-Style Mustard
 Categories: Mustard, German, Condiment
      Yield: 2 Cups

    1/4 c  Yellow mustard seed
      2 tb Black or brown mustard seed
           (heaping)
    1/4 c  Dry mustard
    1/2 c  Water
  1 1/2 c  Cider vinegar
      1 sm Onion chopped
      2 tb Firmly packed brown sugar
      1 ts Salt
      2 cl Garlic, minced or pressed
    1/2 ts Ground cinnamon
    1/4 ts Ground allspice
    1/4 ts Dried tarragon leaves
    1/8 ts Turmeric

  In a small bowl, combine mustard seed and dry mustard. In a
  1 to 2 quart non-aluminim 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 neccesary 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. Some prefer whole seeds remaining, others a
  smooth paste. The mixture will thicken considerably 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
  
  Adapted from Gift Ideas from the Kitchen

  Format by Dave Drum - 06 January 98

MMMMM

RNJOY!!!
-- 
Uncle Dirty Dave's Kitchens
Home of Yaaaah Hoooo Aaahhh HOT Sauce & Hardin Cider