Horseradish Mustard Recipe

Mustard is truly the easiest homemade condiment to make. Mustard seeds, wine and vinegar, spices and salt; all combine with time to create a condiment that's at once earthy and spicy, tangy and fierce.

This horseradish mustard recipe has a few special twists to give every bite a little extra flair. Enjoy...

Directions

Makes: 1 pint 

Time: 1 day - Rest for 2 weeks

1. Steep Mustard Seeds and Wine Overnight

Combine brown and yellow mustard seeds with wine in a small bowl, cover, and leave on counter overnight. 

2. Simmer All Ingredients Except Vinegar

Combine all ingredients except vinegar in a small sauce pan, over medium heat. Whisk to remove clumps. Simmer gently for 15 minutes until slightly thickened. Remove from heat and let rest 10 minutes uncovered.

3. Combine with Vinegar and Process

Pulse mixture together with vinegar in a food processor until mustard becomes the consistency you want--the longer you blend it, the smoother it will become. 

4. Pack and Store your Horseradish Mustard

Spoon into sterilized jars. Let mustard rest at least two weeks to let flavors meld and mellow before consuming. If you eat this mustard before it has a chance to develop its flavor profile it may taste overly bitter or unpleasant. Mustard will keep up to 6 months in the fridge. 

Over to You

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