|Nutritional Guidelines (per serving)|
Tired of mustard out of the bottle? This German mustard recipe lets you make your own German-style mustard, which is a spicy and fresh alternative to traditional mustards. This is a must-try recipe for any mustard enthusiast, or if you are looking to add a gourmet sense to your next meal that incorporates mustard.
- 1/4 cup yellow mustard seed
- 2 tablespoons black or brown mustard seed (heaping)
- 1/4 cup dry mustard powder
- 1/2 cup water
- 1 1/2 cups cider vinegar
- 1 small onion (chopped)
- tablespoons brown sugar (firmly packed)
- 1 teaspoon salt
- 2 garlic cloves (minced or pressed)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon tarragon
- 1/8 teaspoon turmeric
In a small bowl, combine the mustard seed and dry mustard.
In a 1- to 2-quart stainless steel or nonreactive saucepan, combine the rest of the ingredients. Simmer uncovered on medium heat until the mixture is reduced by half, which will take about 10 to 15 minutes.
Next, pour the mixture into the mustard and mustard seed mixture. Let the mixture stand, covered, at room temperature for 24 hours. You may have to add more vinegar to keep enough liquid in the mixture in order to adequately cover the seeds. ,
Process the seeds and mixture in a blender or food processor until it is blended to the texture you like --this can take at least 3 or 4 minutes. Some people want some whole seeds remaining, others like a smoother paste. (The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar.)
Scrape mustard into clean, dry jars. Cover them tightly. They can stay for at least 3 days in the refrigerator prior to use.
Tips for Making Mustard
These tips can help your DIY mustard experience go a little more smoothly:
You may want to break down the whole mustard seeds prior to adding them to the mixture. This is ideal for people who want a smooth mustard texture. To do that, grind the whole mustard seeds in a spice or coffee grinder for a few minutes. They can also be broken down by hand with a mortar and pestle.
The salt and vinegar keep the mustard intact longer. Without them, it will more quickly lose its flavor.
There are three types of mustard seeds: White, brown and black. White mustard is milder and not as zingy as brown and black seeds. For reference, white mustard seed and turmeric is what's in American yellow mustard; brown mustard seeds are used in most better mustards; black seeds are commonly featured in hot mustards.