Ingredients
| 1/3 cup | yellow mustard seeds | | 1 tbsp. | brown mustard seeds | | 1/4 cup | mustard powder | | 1/2 cup | cold water | | 1 cup | apple cider vinegar | | 2 tbsp. | brown sugar | | 1/2 tsp. | garlic powder | | 1/2 tsp. | cinnamon | | 1/4 tsp. | allspice | | 1/4 tsp. | dill seed | | 1/4 tsp. | tarragon leaves, crushed |
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Instructions
Soak mustard seeds and the powder in the cold water for 3 hours. Combine the remaining ingredients in a glass or porcelain pan and simmer until the mixtue is reduced by half, about 10 minutes. Pour through a strainer onto the mustard mixture. Transfer to a double boiler. Cook and stir until thickened, about 10 minutes. Spoon into a container and cover.
Refrigerate for 3 days before using.
Author's Comments
Makes a good dressing for german potato salads.
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