---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Mustard~ German-Style
  Categories: 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    Small onion chopped
       2 tb Firmly packed brown sugar
       1 ts Salt
       2    Cl garlic
            Minced or pressed
     1/2 ts Ground cinnamon
     1/4 ts Ground allspice
     1/4 ts Dried tarragon leaves
     1/8 ts Turmeric
 
   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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