Spicy German Mustard - BBQ Central

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Old 12-30-2006, 07:50 AM   #1
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Spicy German Mustard

Spicy German Mustard
1/4 Cup Brown Mustard -- ground
5 Tablespoons Dry Mustard
1/3 Cup Hot Water
3/4 Cup Vinegar
2 Tablespoons Cold Water
2 Large Shallots -- sliced thin
1 Stalk Celery -- sliced
2 Cloves Garlic -- sliced
2 Tablespoons Brown Sugar, Packed
1 Teaspoon Sea Salt
1/2 Teaspoon Cinnamon
1/4 Teaspoon Allspice
1/4 Teaspoon Dill Seed
1/8 Teaspoon Tarragon
1/8 Teaspoon Cloves
1/8 Teaspoon Turmeric
1 Teaspoon Prepared Horseradish

If necessary, grind the brown mustard seed.

In a small, non-reactive mixing bowl, combine the mustard seed and dry mustard. Add the 1/3 cup hot water and 1/4 cup of the vinegar. Cover and let the mixture rest for about three hours.

In a non-reactive measuring cup or small bowl, combine the remaining 1/2 cup of vinegar and 2 tablespoons of cold water. Add the brown sugar and salt and stir to dissolve.

In a 1- to 2-quart non-reactive saucepan, combine the vinegar mixture and all remaining ingredients except the horseradish. Cover and bring to a boil for 1 minute. Remove from heat and let it stand for one hour to make an infusion.

Press the infusion through a strainer into a food processor. Discard all solid remains. (I take the shallots, celery and garlic and chop them up as a quick relish.)

Add the mustard mixture to the food processor and process to the desired consistency - this can take three or four minutes. Some prefer a coarser texture, others a smooth paste.

Place the mixture in the top of a double boiler and cook over simmering water 25 minutes or until thickened. Remove from heat.

Stir in horseradish.

Ladle mustard into a sterilized jar, cap tightly, label and refrigerate. Will keep for about 6 weeks. Makes about 1 cup.

NOTES : You can use white distilled vinegar, cider vinegar, white wine vinegar or champagne vinegar for this recipe. Do not use red wine vinegar or malt vinegar.
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Old 12-30-2006, 08:22 AM   #2
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It better be good to do all of that for one cup of finished product.
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Old 12-30-2006, 09:07 AM   #3
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Mr. Jack makes a fine brown mustard.
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Old 12-30-2006, 10:39 AM   #4
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I was thinking the same thing....thats why I'm making a double batch
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 12-31-2006, 08:29 AM   #5
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Finished up the mustard....it's some good stuff...need to make more than a single batch..I think for my tastes...I would omit the horseradish...and I like horseradish...the mustard was better without it...
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 01-16-2008, 09:25 AM   #6
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I think this is this weekends project.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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