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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Posting this for Zaar World Tour 2. Prep/cook time does not include setting/aging time. Ingredients:
1/4 cup yellow mustard seeds |
2 tablespoons brown mustard seeds |
1/4 cup mustard powder |
1/2 cup water |
1 1/2 cups cider vinegar |
1 small white onion, finely minced |
2 tablespoons firmly packed brown sugar |
1 teaspoon salt |
2 garlic cloves, minced |
1/4 teaspoon cinnamon |
1/8 teaspoon ground allspice |
1/4 teaspoon dried tarragon |
1/4 teaspoon turmeric |
Directions:
1. In a small bowl, combine mustard seed and dry mustard; set aside.
2. In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours; adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
3. 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).
4. The mixture will thicken upon standing.
5. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days.
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