Doubly Hot Horseradish Mustard

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.