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Doubly Hot Horseradish Mustard

Author Jane Brody


  • 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


  • 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.


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