German-Style Mustard

1. 1

   In a small bowl, combine mustard seed and dry mustard.

2. 2

   In a 1- to 2-quart non-aluminum pan; combine remaining ingredients.

3. 3

   Simmer uncovered on medium heat until reduced by half; 10-15 minutes.

4. 4

   Pour the mixture into the mustard mixture.

5. 5

   Let mixture soak at room temperature 24 to 48 hours, adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.

6. 6

   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).

7. 7

   Some prefer whole seeds remaining, others a smooth paste.

8. 8

   The mixture will thicken considerably upon standing.

9. 9

   If it gets too thick after a few days, stir in additional vinegar.

10. 10

    Scrape mustard into clean, dry jars.

11. 11

    Cover tightly and age at least 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.