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Spicy Horseradish Mustard

Source of Recipe

From "Gale Gand's Brunch!" by Gale Gand


Recipe Introduction

"There are so many kinds of mustard you can make — here's a good one to start with. You can omit the horseradish and garlic for a more mellow experience, or change the vinegar to a red wine vinegar for a sharper flavor. Or try to find whole brown mustard seeds and add those for another variation. Have fun with this one."

List of Ingredients

â—¦ ¼ cup dry mustard
â—¦ 2 tablespoons whole yellow mustard seeds
â—¦ ¾ cup cider vinegar
â—¦ 1 clove garlic, minced
â—¦ 1 tablespoon prepared horseradish
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon light brown sugar


Recipe

Combine the dry mustard, mustard seeds, vinegar, and ¼ cup water in a jar.

Add the garlic, horseradish, salt, and brown sugar and let sit, covered, for 48 hours in the refrigerator.

Pour the mixture into a food processor and blend until smooth, about 2 minutes. Then pour it into a small glass jar, cover it tightly, and refrigerate for up to 1 month. The flavor improves after aging in the refrigerator for a week or two.


Makes 1½ cups