German-Style Mustard

• 1 cup yellow mustard seed
• 2 tablespoons mustard seed Black or brown, heaping
• 1 cup dry mustard
• 1 cup water
• 1 cup cider vinegar
• 1 onion small, chopped
• 2 tablespoons firmly packed brown sugar
• 1 teaspoon salt
• 2 garlic gloves, minced or pressed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon dried tarragon leaves
• 1 teaspoon turmeric

1. 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.
2. 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.
3. The mixture will thicken considerably upon standing. If it gets too thick after a few days,stir in additional vinegar.
4. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days

black, dry mustard, water, cider vinegar, onion, brown sugar, salt, garlic, ground cinnamon, ground allspice, tarragon, turmeric

Taken from www.yummly.com/recipe/German-Style-Mustard-1658120 (may not work)