Hot Horseradish Mustard
This mustard has a bold, hot, and hearty flavor with a lingering sweet aftertaste from the honey.
1/2 cup dry mustard
1/4 cup yellow mustard seeds
1/3 cup cider vinegar
2 tablespoons prepared horseradish, drained
1 clove garlic, minced
3 tablespoons honey
1 teaspoon brown sugar
1/4 teaspoon ground white pepper
1/2 cup white wine vinegar
Combine the dry mustard, mustard seeds, and cider vinegar in a bowl and stir to mix. Allow the mix to sit for 15 minutes.
Place 1 tablespoon of the horseradish and the garlic in a blender or food processor and pureé until smooth, adding a little water if necessary. Strain the mix through a fine sieve into the mustards.
Combine the mustard mix, honey, brown sugar, and pepper, along with 1/2 cup hot water in a saucepan. Bring to a simmer over low heat, stirring constantly, until slightly thickened. Remember that the mustard will thicken as it cools, so don’t cook it too long.
Cool the mustard, add the remaining horseradish, and add the white wine vinegar to thin. Spoon the mustard into a sterilized jar and refrigerate for 1 week before using.
Mustard will keep in the refrigerator, covered, for up to 6 months after opening.
This mustard is an excellent spread on corned beef or ham sandwiches.
As prepared, each serving contains 100 calories, 4g total fat, 0mg cholesterol, 15mg sodium, 12g total carbohydrate and 4g protein.