Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Mustard seeds, whole
1/2 c -- Water, hot tap
1/4 c -- Water, cold tap
2 tb Sugar, dark brown
2 sm Garlic clove -- peeled
-& halved
2 pn Cloves -- ground
5 tb Dry mustard
1 c Cider vinegar
2 sl Onion, slice
1 1/2 ts Salt
1/4 ts Cinnamon, ground
1/4 ts Allspice, ground
1/4 ts Tarragon, dried -- crumbled
3 tb Corn syrup, light
1/4 ts Dill seeds
Soak together the mustard seeds, dry mustard, hot
water, & 1/2 cup of the vinegar for at least 3 hours.
Combine in a saucepan the rest of the vinegar, cold
water, onion, brown sugar, salt, garlic, cinnamon,
allspice, dill seeds, tarragon & cloves. Bring to a
boil, boil for one minute & cover. Let stand one hour.
Scrape soaked mustard mixture into a blender. Strain
into it the spice infusion, pressing solids into a
strainer to extract all flavor. Process the mustard
(covered) till like a coarse puree with a definite
graininess. Pour mixture into the top of a double
boiler set over simmering water & cook 10 minutes,
stirring often till the mixture is noticeably thicker.
Remove from heat, add the Karo and pour into a storage
jar. Let it cool uncovered, then cap and store. Can be
refrigerated or not. Makes about 1-1/2 cups.
-- Better than
Store-Bought
by Schneider and
Colchie
