Spicy German Mustard

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Spicy German Mustard

Postby vagreys » Sat Nov 18, 2006 6:42 pm

As promised, a recipe for a mustard I enjoy with sausages. I make a batch every couple of months.

1/4 Cup Brown Mustard Seed -- ground
5 Tablespoons Dry Mustard (e.g., Colman's)
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.
Last edited by vagreys on Sun Jul 05, 2009 9:13 pm, edited 2 times in total.
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Postby saucisson » Sat Nov 18, 2006 6:44 pm

Thank you!!

Dave
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Postby wittdog » Sun Dec 31, 2006 2:33 pm

Thanks for sharing...I whiped up a batch of this today...very tastey...can't wait to try it on some homemade brauts...
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Postby welsh wizard » Tue Jan 02, 2007 8:54 am

Hi - is brown mustard the same as our french mustard?

Cheers WW
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Postby Spuddy » Tue Jan 02, 2007 9:07 am

Hi WW
I think the Brown Mustard referred to here is mustard seed.
Could be wrong though.
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Postby vagreys » Tue Jan 16, 2007 10:38 pm

welsh wizard wrote:Hi - is brown mustard the same as our french mustard?

Cheers WW

Sorry to be so long replying. I've been recuperating from surgery since the beginning of December.

The brown mustard does, indeed, refer to brown mustard seed.
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