This homemade horseradish mustard is a vibrant, punchy condiment that elevates roast meats, sandwiches, and charcuterie boards. By combining dry mustard powder with fresh horseradish, garlic, and a splash of wine vinegar, you create a complex flavor profile that is both spicy and tangy. The texture is smooth yet substantial, offering a satisfying bite without the artificial aftertaste of store-bought varieties. It’s quick to prepare using a blender and a double boiler, making it a perfect weekend project for any home cook. The result is a versatile sauce that pairs beautifully with hot dogs, grilled sausages, or as a finishing touch for hearty stews. Keep it in the fridge for a burst of flavor that lasts for weeks.
Horseradish Mustard
Description
This homemade horseradish mustard is a vibrant, punchy condiment that elevates roast meats, sandwiches, and charcuterie boards. By combining dry mustard powder with fresh horseradish, garlic, and a splash of wine vinegar, you create a complex flavor profile that is both spicy and tangy. The texture is smooth yet substantial, offering a satisfying bite without the artificial aftertaste of store-bought varieties. It&# 226;ÂÂs quick to prepare using a blender and a double boiler, making it a perfect weekend project for any home cook. The result is a versatile sauce that pairs beautifully with hot dogs, grilled sausages, or as a finishing touch for hearty stews. Keep it in the fridge for a burst of flavor that lasts for weeks.Ingredients
Directions
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In a small bowl, stir together the dry mustard and hot water until smooth.
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Let the mustard mixture stand, uncovered, for 20 minutes, stirring once or twice during this time.
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Place the vinegar, salt, horseradish, garlic, sugar, crushed peppercorns, and crushed allspice into the container of a blender or food processor.
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Process until the garlic and horseradish are pureed and well combined with the liquid.
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Strain the blended mixture through a fine-mesh strainer into a bowl, pressing on the pulp with a spoon to extract all the juice. Discard the solid pulp.
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Combine the strained liquid with the mustard-water mixture in the top of a double boiler set over simmering water.
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Cook, stirring constantly, for about 5 minutes, or until the mustard has thickened slightly.
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Remove from heat and let cool. Taste and add more prepared horseradish if desired.
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If the mustard seems too thick after cooling, thin it with a few drops of white wine or additional vinegar to reach your preferred consistency.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 39.3kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 247.2mg11%
- Total Carbohydrate 5.1g2%
- Dietary Fiber 1.0g4%
- Sugars 0.8g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store in an airtight jar in the refrigerator for up to 3 weeks. The flavor may mellow over time, so taste before using and adjust if necessary.
Variations: For a milder version, reduce the amount of horseradish or omit the garlic. For extra heat, add a pinch of cayenne pepper.
Tips: Freshly grated horseradish can be used instead of bottled for a more intense flavor, but bottled is more convenient and consistent. Crush whole spices in a mortar and pestle for the best aroma.
