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Deli Mustard:
5 tb dry mustard
1/4 c mustard seeds
1/2 c water
1 c cider vinegar
1 lg clove garlic, crushed
2 tb dark brown sugar
1 t salt
1/4 ts ground ginger
1/4 ts allspice
1/4 ts cinnamon
2 ts honey (optional)
In heavy, non-aluminum saucepan, whisk together the dry mustard,
mustard seeds and water; set aside. In second similar saucepan,
combine vinegar, garlic, brown sugar, salt, ginger, allspice and
cinnamon. Bring to boil, reduce heat and simmer gently for 5
minutes. Whisk spiced vinegar into mustard mixture. Bring vinegar
and mustard mixture to simmer, and simmer, very gently, for 10
minutes. With rubber spatula, scrape into bowl and let stand for
2 hours. Scrape mustard into food processor; process to grainy
puree. Add honey to taste and blend in processor. Scrape mustard
into sterile jar; cover and allow to mellow overnight at room
temperature. Store in refrigerator. Makes 1 cup.
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Mustard 12