Ingredients Dry mustard in a recipe, Recipe Dry mustard -Spicy German Mustard
Dry Mustard
Dry mustard (referred to as ground mustard in many recipes) is made
from mustard seeds that have been finely ground. When a recipe calls
for prepared mustard, use yellow or brown mustard commonly served
as a condiment
Spicy German Mustard
Ingredients:
• 1/4 cup yellow mustard seed
• 2 Tbsp. black or brown mustard seed, heaping
• 1/4 cup dry mustard powder
• 1/2 cup water
• 1 1/2 cups cider vinegar
• 1 small onion chopped
• 2 Tbsp. firmly packed brown sugar
• 1 tsp. salt
• 2 garlic gloves, minced or pressed
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. dried tarragon leaves
• 1/8 tsp. turmeric
In a small bowl, combine mustard seed and dry mustard. In a 1- to
2-quart stainless steel or nonreactive saucepan, combine remaining
ingredients. Simmer, uncovered, on medium heat until reduced by half,
10-15 minutes. Pour the mixture into the mustard mixture. Let mixture
stand, covered, at room temperature for 24 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.
Some prefer whole seeds remaining, others a smooth paste. The mixture
will continue to thicken. 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 in the refrigerator before using.
Makes about 1 1/2 -2 cups.
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