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.

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!

4 from 1 vote

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Doubly Hot Horseradish Mustard

Author: Jane Brody

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

1. Combine all the ingredients in a blender of food processor, and blend at high until the mixture reaches the desired consistency.
2. Transfer to a small, clean jar, cover tightly and refrigerate.
3. Yields approximately 3/4 cup.

Recipe 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

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