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Horseradish Mustard recipe

A robust and pungent homemade mustard.

Recipe: Horseradish Mustard

1/2 cup dry mustard1/2 cup hot water
1/2 cup white wine vinegar or rice vinegar
2 teaspoons coarse (kosher) salt1 tablespoon bottled horseradish
1 clove garlic, peeled and sliced
1 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice

  • Stir together the dry mustard and waterand let stand, uncovered, for 2 hours, stirring once or twice.
  • In the container of a blender or a foodprocessor, combine the vinegar, salt, horseradish, garlic, sugar,pepper and allspice. Process until the garlic and horseradishhave been pureed in the liquid, then strain through a fine-meshedstrainer, pressing all juice from any pulp in the strainer.
  • Combine the strained liquid with the mustard-watermixture in the top of a double boiler set over simmering water.Cook, stirring constantly, for about 5 minutes, or until themustard has thickened (it will thicken more while cooling).
  • Remove from heat and cool to room temperature.Taste and add more prepared horseradish, if desired. If the mustardseems too thick, thin it with a few drops of white wine or additionalvinegar.
  • Store in sterilized glass jar, coveredin refrigerator. Keeps well up to 1 year.

    Makes about 1/2 cup.

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