We’ve been making this mustard for years; and when the current batch is gone, it’s not long before someone’s whipping up another one – it’s that terrific and that easy. Supermarket varieties seem insipid and expensive compared to this. It also makes a great gift for friends and family; everyone seems to love receiving it. The recipe is adapted from Good Food Gourmet by Jane Brody.
¼ cup cider vinegar
¼ cup mustard powder (mild and/or hot)
3 tablespoons white wine vinegar
2 tablespoons mustard seed (yellow or brown – we like brown)
1 ½ tablespoons honey
1 tablespoon drained prepared horseradish
½ teaspoon red pepper flakes
Combine all ingredients in a blender or food processer, and blend at high until the mixture reaches the desired consistency. Transfer to a small, clean jar, cover tightly and refrigerate. Yields about ¾ cup.
The mustard can be used immediately and keeps for up to a year in the refrigerator – the recipe can be doubled or quadrupled.