Doubly Hot Horseradish Mustard
(mild or hot)
white wine vinegar
(yellow or brown - we like brown)
drained prepared horseradish
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