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home > recipes > sauces and condiments > sweet german mustard
Title: Sweet German Mustard Categories: Sauces, German, Mustard Yield: 1 servings 1/4 c Mustard seeds, whole 1/2 c ;Water, hot tap 1/4 c ;Water, cold tap 2 T Sugar, dark brown 2 sm Garlic clove; peeled & -halved 2 pn Cloves; ground 5 T Dry mustard 1 c Cider vinegar 2 ea Sl Onion, slice 1 1/2 t Salt 1/4 t Cinnamon, ground 1/4 t Allspice, ground 1/4 t Tarragon, dried; crumbled 3 T Corn syrup, light 1/4 t Dill seeds Soak together the mustard seeds, dry mustard, hot water, & 1/2 cup of the vinegar for at least 3 hours. Combine in a saucepan the rest of the vinegar, cold water, onion, brown sugar, salt, garlic, cinnamon, allspice, dill seeds, tarragon & cloves. Bring to a boil, boil for one minute & cover. Let stand one hour. Scrape soaked mustard mixture into a blender. Strain into it the spice infusion, pressing solids into a strainer to extract all flavor. Process the mustard (covered) till like a coarse puree with a definite graininess. Pour mixture into the top of a double boiler set over simmering water & cook 10 minutes, stirring often till the mixture is noticeably thicker. Remove from heat, add the Karo and pour into a storage jar. Let it cool uncovered, then cap and store. Can be refrigerated or not. Makes about 1-1/2 cups. (courtesy Betty Colchie's Better than Store-Bought) Submitted By SAM.WARING@IMA.INFOMAIL.COM (SAM WARING) On 18 AUG 94 202155 -0600

Sweet German Mustard


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keyword: sweet
keyword: german
keyword: mustard
ethnicity: german
recipes for sauces
recipes by johanssen
Email Address:
(posted March 6, 1996)

Title:
Sweet German Mustard
Categories: Sauces, German, Mustard
Yield: 1 servings

1/4 c Mustard seeds, whole
1/2 c ;Water,
hot tap
1/4 c ;Water, cold tap
2 T
Sugar, dark brown
2 sm
Garlic clove; peeled &
-halved
2 pn Cloves; ground
5 T
Dry mustard
1 c
Cider vinegar
2 ea Sl
Onion, slice
1 1/2 t
Salt
1/4 t
Cinnamon, ground
1/4 t
Allspice, ground
1/4 t
Tarragon, dried; crumbled
3 T
Corn syrup, light
1/4 t
Dill seeds

Soak together the mustard seeds,
dry mustard, hot
water, & 1/2 cup of the
vinegar for at least 3 hours.
Combine in a saucepan the rest of the vinegar, cold
water,
onion,
brown sugar, salt, garlic, cinnamon,
allspice, dill seeds, tarragon & cloves. Bring to a
boil, boil for one minute & cover. Let stand one hour.
Scrape soaked mustard mixture into a
blender. Strain
into it the spice
infusion, pressing solids into a
strainer to extract all flavor. Process the mustard
(covered) till like a
coarse puree with a definite
graininess. Pour mixture into the top of a double
boiler set over simmering water & cook 10 minutes,
stirring often till the mixture is noticeably thicker.
Remove from heat, add the Karo and pour into a storage
jar. Let it cool uncovered, then
cap and store. Can be
refrigerated or not. Makes about 1-1/2 cups.
(courtesy
Betty Colchie's Better than Store-Bought)

Submitted By SAM.WARING@IMA.INFOMAIL.COM (SAM WARING)
On 18 AUG 94 202155 -0600



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