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German-style Mustard

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GERMAN-STYLE MUSTARD
 Categories: Spreads, German, Sauces
      Yield: 6 Servings
 
    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 tb Firmly packed brown sugar
      1 ts Salt
      2    Garlic gloves, minced or
           -pressed
    1/2 ts Ground cinnamon
    1/4 ts Ground allspice
    1/4 ts Dried tarragon leaves
    1/8 ts Turmeric
 
  Adapted from Gift Ideas from the Kitchen
  
  In a small bowl, combine mustard seed and dry mustard. In a 1- to
  2-quart non-aluminim pan, combine remaining ingredients. Simmer
  uncovered, on medium heat until reduced by half, 10-15 minutes. Pour
  the mixture into the mustard mixture. Let mixture soak at room
  temperature 24 to 48 hours,adding additional vinegar if neccesary in
  order to maintain enough liquid to cover seeds.
  
  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. Some prefer whole seeds remaining, others a smooth paste.
  The mixture will thicken considerably upon standing. If it gets too
  thick after a few days,stir in additional vinegar.
  
  Scrape mustard into clean, dry jars; cover tightly and age at least 3
  days
 
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