1/3 cup white mustard seeds
1/4 cup dry powdered mustard
1/2 cup cold water
1 cup cider vinegar
1 small onion, chopped
2 tbsps. packed brown sugar
1 tsp. salt
2 cloves minced garlic
1/2 tsp. cinnamon
1/4 tsp. each dill seed, dry tarragon leaves, and ground
allspice
1/8 tsp. turmeric
1-2 tbsps. honey
Soak the mustard seeds and dry mustard in the water for a
minimum of 3 hours. In a non-corrosive pan, combine all the
other ingredients but the honey and simmer uncovered on
medium heat 10-15 minutes (until volume is reduced by about
half). Pour through a wire strainer into the mustard mixture
- whirl this in a blender until puréed to the texture you
want. Stir in the honey to your taste. Cool, then cover and
chill the mustard for at least 3 days. (It keeps up to 2
years in the fridge.) This recipe makes about a cup -
enlarge it as you will.
