Spicy German Mustard
This is a medium-hot mustard that is perfect for German bratwurst. If you prefer to make a hotter mustard, you can turn up the volume by simmering it longer and thus reducing the finished amount of your mustard and intensifying the flavour. (for other homemade mustards—eg. White Wine Mustard, English mustard, etc and cheeses—Herb Potted Cheese, cream cheese, cottage cheese, yogurt cheese, etc recipes, go to betweenclosefriends.com and look under the ‘Recipe’ category.)
This recipe will produce approximately 1 cup, and is good for up to 2 years when kept in the fridge.
1/3 cup yellow mustard seed
¼ cup dry mustard powder (either grind your own blend from black and yellow mustard seeds, or use a commercial blend)
½ cup of cold water
- Lightly roast the mustard seed in a heavy skillet to release the flavour. Be careful not to burn them. Cool
- Combine the roasted mustard seeds, dry mustard powder and cold water in a small bowl.
- Cover and let stand undisturbed for at least 3 hours, or until the mixture thickens into a paste.
1 cup apple cider vinegar
¼ tsp ground allspice
½ tsp cinnamon
1 T fresh dill weed leaves
1 T fresh tarragon leaves, chopped finely
2 T minced fresh garlic cloves
½ cup finely chopped onion
1 tsp salt
2 T packed brown sugar
1 T liquid honey
- In a medium saucepan combine the vinegar, spices, sugar and honey. Bring this mixture to a boil over medium high heat.
- Once boiling, reduce the heat to medium and simmer uncovered, stirring frequently, for approximately 10 to 15 minutes, until this mixture is reduced in half.
- Remove from the heat and stir it into the ‘rested’ mustard paste.
- Pour the resulting mix into a blender, and pulse until the mustard is slightly thickened, but the roasted yellow mustard seeds are still present.
- Pour the mustard into a small heavy skillet, and heat on low heat until thickened to your desired consistency, approximately 10 to 15 minutes. Stir occasionally, as required.
- Remove from heat. Stir in the honey, blending well. Cool
- Chill in a small bowl in the fridge for 3 days to ‘age’ your mustard.
- Then remove, and put your Spicy German Mustard into a sterilized jar with a tight fitting lid.
- Store it in the fridge between uses.
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