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