wittdog
Master Chef
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.
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.
