This mustard has a bold, hot, and hearty flavor with a lingering sweet aftertaste from the honey.
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
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.
Ease of Preparation: Easy
Preparation Time: 30 min
refrigerate for 1 week
Cook Time: 15 min
Recipe By: Dave DeWitt and Nancy Gerlach
From: The Spicy Food Lover's Bible
Used with permission of Stewart, Tabori and Chang