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Munich Style Mustard

6 tb Mustard seeds
1/2 c Dry mustard
1/4 c Cider vinegar or white wine vinegar
1/2 c Water
3/4 c Pale Bavarian beer
1/4 c Brown sugar
1 ts Salt
2 md Cloves garlic, minced
1/8 ts Ground allspice
1/8 ts Ground cloves
1/4 ts Fresh tarragon
1 tb Honey

Place the mustard seeds and dry mustard in your food processor. In a small saucepan bring the vinegar, water, 1/4 C beer, sugar, salt, garlic, allspice, cloves, tarragon to a boil. Immediately pour the liquids into the food processor and process for about 1 minute or until mixed well. Let the mixture sit for 3 hours for the flavors to blend. Then stir in the honey and remaining 1/2 C beer. Process the mustard again until it reaches the desired texture. Store in a lidded jar in the refrigerator.

If it gets dry, stir in a little white wine to moisten it.

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