German-Style Mustard

Directions

1. 1

   1/4 c Yellow mustard seed 2 tb Black or brown mustard seed, -heaping 1/4 c Dry mustard 1/2 c Water 1 1/2 c Cider vinegar 1 sm Onion chopped

2. 2

   In a 1- to 2-quart non-aluminim pan, combine remaining ingredients

3. 3

   Simmer uncovered, on medium heat until reduced by half, 10-15 minutes

4. 4

   Pour the mixture into the mustard mixture

5. 5

   Let mixture soak at room temperature 24 to 48 hours,adding additional vinegar if neccesary in order to maintain enough liquid to cover seeds

6. 6

   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

7. 7

   Some prefer whole seeds remaining, others a smooth paste

8. 8

   The mixture will thicken considerably upon standing