MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pam's Robust German Mustard
Categories: Condiments, German
Yield: 1 Batch
1/4 c Brown musard seeds; ground
5 tb Mustard powder
1/3 c Good German beer
3/4 c Cider vinegar
2 tb Water; cold
2 lg Onions; sliced
1 tb Honey
1 ts Molasses
2 cl Garlic; halved
1/4 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Ground cloves
In a bowl, combine the mustard seeds and mustard powder. Heat the 1/3
cup of water and add with 1/4 cup of the vinegar. Let stand for 3
hours so the bitterness of the mustard disappears.
Meanwhile, put all the remaining ingredients in a saucepan and boil
for 1 minute. Remove the pan from the heat, cover, and let stand for
1 hour.
Put everything into a food processor. Process until it is the desired
coarseness.
Put in the top of a double boiler and cook over simmering water for 25
minutes, or until thickened. Remove from heat.
Ladle into a sterile jar. Cap tightly and label. The mustard will
thicken as it cools. Store in the refrigerator for about 1 month.
Recipe FROM: <https://web.archive.org/web/20170328105831/
http://recfoodcooking.org/sigs/Pam%20in%20Wisconsin/
Pam%27s%20Robust%20German%20Mustard.html>
Recipe by Pam in Wisconsin
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