Homemade German mustard. Ask and ye shall recieve!

Somebody asked for this recipe (which I said I would provide if asked for) so here it is.

Now, I do hope you like heat dear readers, and I do hope that you are familiar with German mustard which is a horse of a different color as compared to American yellow mustard.

Also: disclosure: BE CAREFUL when making mustard. Ever hear of mustard gas? The same principle applies here. When using your microwave you must be careful or you could not only make a mess, but really mess yourself up.

Gothic German Mustard. What makes it Gothic? Me of course!

You will need:

around 4 TSP. Light or dark brown sugar. (I like dark but this is of course My preference).
1 half cup of dry mustard powder.
Around 1 cup of Apple Cider Vinegar.
1/2 cup Water.
1 cup of pickle juice (Sweet pickle juice). You may substitute with a mixture of vinegar, sugar, water, salt and pepper and you'll be fine but you won't however, have all the seasonings/flavor that come along with sweet pickle juice (either homemade or commercial).
1 TBS. Garlic powder.
1/4 cup of brown mustard seeds.
1/4 cup yellow mustard seeds. (You may use all yellow seeds if that is all you have but I like the look of the black seeds along with the yellow). I suppose this is a variation of French mustard as they use the black seeds as well.
1/2 TBS of good Paprika.
1 TBS. Turmeric.
1/2 TSP cayenne pepper (or to taste)

Additional equipment: Spice grinder (coffee grinder used specifically for spices) or a mortar and pestle. (Grinder is best, saves time and will keep you from pulling out your hair) however, use what you have. Don't go spending extra money if you don't have it for mustard, but, in the long run a coffee grinder set up especially for spices is a grand thing to have in any foodies kitchen.

More salt and some fresh cracked black pepper (which is added later to individual taste only if you like). I am a salt and pepper junkie.

Directions/Instructions/

First dear reader let Us find a bowl that can house all of our ingredients. Make sure that this bowl is microwave safe. We don't want any meltdowns going on here with this recipe do We? ;)

Mix your sugar, mustard powder, paprika and garlic powder (or your paste that you made) with a whisk and set to the side. You can also combine these ingredients in a plastic container with lid or a plastic baggie and shake shake shake if you like.

Meanwhile, in another bowl/container combine your pickle juice, cider vinegar and water and set aside. Next, grind your mustard seeds in your grinder for a minimum of 1 minute. Check your seeds and pulse if needed a couple of times. After you are finished grinding your mustard seeds, quickly add them to your dry ingredients (sugar, paprika etc. etc.) and then add your liquid mixture that you have waiting on the side. Whisk whisk whisk to combine.

Place your mixture (which should be in a microwave safe container already) into the microwave and nuke for oh, a minute to a minute and 1/2. (This is where you have to be careful) ie. mustard gas. Remove your mixture from the microwave and puree in a food processor (or use a stick blender which happens to be one of My favorite Christmas gifts) for around a minute. If you like a more grainy mustard, use your best judgment and process to your liking/texture.
Pour into a couple of decorative glass jars (or one large jar) and set aside until cool (uncovered).

There you have it! You can always tweak this recipe to your liking but this one has been used in this family for years and it is oh so lovely. Great, now I want pretzels and mustard. The Gothic Gourmet's stomach makes a long hollow sound...

Oh, as for storage? Store this mustard in your fridge for up to a month or more. I stir mine with a fork or spoon each time before use. If you want French mustard I can help you there too. (Well, with the dark mustard seeds We basically have a German/French variation of mustard sans the white wine).

Where is the pretzel recipe? All in good time. All in good time. I have to make sure someone read this first eh? Okay, how about tomorrow for time? I'll try. I could post it now but really need to get a bit of sleep. Besides, I think I want to make them Myself and should take pictures of the process? I know, another big IF. I will however post the recipe shortly.

Until We meet again via virtual ink? Keep laughing, loving, cooking, creating and above all else? Living!

As always,
The Gothic Gourmet.

Upcoming topics:
Authentic old world German Pretzels
Blueberry Pie with all butter pie crust
Beef Wellington with a bonus PLUS two plating sauces to choose from.