Signature Dish of Pam in Wisconsin

Pam's Robust German Mustard

(Pam fiddles with this basic recipe)

Pam's Robust German Mustard

1/4 cup brown musard seeds -- ground
5 tablespoons mustard powder
1/3 cup good German beer
3/4 cup cider vinegar
2 tablespoons cold water
2 large onions, sliced
1 tablespoon honey
1 teaspoon molasses
2 cloves garlic, halved
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves

In a bowl, combine the mustard seeds and mustard powder. Heat the 1/3 cup of water and add with 1/4 cup of the vinegar. Let stand for 3 hours so the bitterness of the mustard disappears.

Meanwhile, put all the remaining ingredients in a saucepan and boil for 1 minute. Remove the pan from the heat, cover, and let stand for 1 hour.

Put everything into a food processor. Process until it is the desired coarseness.

Put in the top of a double boiler and cook over simmering water for 25 minutes, or until thickened. Remove from heat.

Ladle into a sterile jar. Cap tightly and label. The mustard will thicken as it cools. Store in the refrigerator for about 1 month.

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