Categories: Spreads, German, Sauces 
      Yield: 6 servings 
  
    1/4 c  Yellow mustard seed                 1 ts Salt 
      2 tb Black or brown mustard seed,        2    Garlic gloves, minced or 
           -heaping                                 -pressed 
    1/4 c  Dry mustard                       1/2 ts Ground cinnamon 
    1/2 c  Water                             1/4 ts Ground allspice 
  1 1/2 c  Cider vinegar                     1/4 ts Dried tarragon leaves 
      1 sm Onion chopped                     1/8 ts Turmeric 
      2 tb Firmly packed brown sugar       
  
  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