German Style Mustard
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 was sent from the spirits of the old world to haunt us with its deliciousness. It is absolutely one of the tastiest condiments many of us have ever tasted. Some of our taste testers commented that they would like to eat it with a spoon but settled on eating it with some Soft Pretzels that Jeff had whipped up. This would be good anywhere you use mustard. If you want to feel fancy while eating at a summer barbecue, this mustard is a great choice for making snazzy hot dogs.
You should let this mustard sit for a day or two to really get the best flavor, but it’s good freshly made as well. Jeff found that it thickened up after a few days. Stirring in a little more vinegar helped the mustard thin out without adding any extra tanginess to the flavor.
- ¼ Cup Yellow Mustard Seeds
- 2 Tbsp Brown Mustard Seeds
- ¼ Cup Ground Yellow Mustard
- ½ Cup water
- 1 ½ Cups apple cider vinegar
- 1 Small onion, minced
- 2 Tbsp brown sugar, finely packed
- 1 tsp Kosher Salt
- 2 Garlic cloves, minced
- ¼ tsp Ground Indonesian Korintje Cinnamon
- ¼ tsp Ground Jamaican Allspice
- ¼ tsp French Tarragon
- ¼ tsp Turmeric Powder
- Combine mustard seeds and dry mustard in a small bowl and set aside.
- In a medium saucepan, combine remaining ingredients. Simmer on medium-high 10-15 minutes, or until reduced by half. Pour this mixture into the bowl with the mustard seeds and ground yellow mustard and let soak for 24-48 hours at room temperature. You may need to add vinegar if it soaks in. The liquid should be enough to cover the seeds.
- Place mixture in a food processor or blender and process until smooth. It will thicken upon standing. Placer mustard into jars, and let age for 3 days. If mustard becomes too thick, just add vinegar in small amounts until desired consistency.