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.
We’ve been making it for so long though, I had no idea where the original recipe came from – fortunately, I recorded it in the recipe!
Doubly Hot Horseradish Mustard
Ingredients
- 1/4 cup cider vinegar
- 1/4 cup mustard powder (mild or hot)
- 3 tablespoons white wine vinegar
- 2 tablespoons mustard seed (yellow or brown - we like brown)
- 1 1/2 tablespoons honey
- 1 tablespoon drained prepared horseradish
- 1/2 teaspoon red pepper flakes
Instructions
- Combine all the ingredients in a blender of food processor, and blend at high until the mixture reaches the desired consistency.
- Transfer to a small, clean jar, cover tightly and refrigerate.
- Yields approximately 3/4 cup.
Notes
The mustard can be used immediately and keeps for up to a year in the refrigerator.
The recipe can be doubled or quadrupled. Adapted from Good Food Gourmet
The recipe can be doubled or quadrupled. Adapted from Good Food Gourmet
Tried this recipe?Let us know how it was!
Tea says
Can this be canned for longer storage? If yes, do I have to change anything in the recipe?
Lesa says
Hi Tea,
I’m sure that this could be canned for longer storage, but I would need to figure out how to do it safely.
Rhonda says
Could you use horseradish powder?
Lesa says
Hi Rhonda, I’m sure you could use horseradish powder, but I have never tried doing that and wouldn’t know how much to use. I think it would take some experimenting – if you do try it, let us know how it works!
Miranda says
YUM!! How spicy should this with the red pepper flakes?? Should I warn my guests?
Lesa says
Hi Miranda,
Yes, you should probably warn your guests 🙂