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...
Makes: 1 pint
Time: 1 day - Rest for 2 weeks
Combine brown and yellow mustard seeds with wine in a small bowl, cover, and leave on counter overnight.
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.
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.
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.
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