Horseradish Mustard

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 39.3

Dietary: Gluten-free, Vegan, Vegetarian

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

1/2 cup Dry mustard, preferably
1/2 cup Hot tap water
1/2 cup White wine vinegar or Oriental rice vinegar
2 teaspoons Coarse (kosher) salt
1 tablespoon Bottled horseradish
1 clove Garlic, peeled and sliced
1 teaspoon Sugar
6 whole Black peppercorns, crushed or a pinch of ground black pepper
2 whole Allspice berries, crushed or a small pinch ground allspice
1 dash Dry white wine or additional white wine vinegar, if needed

Directions

1
In a small bowl, stir together the dry mustard and hot water until smooth.
2
Let the mustard mixture stand, uncovered, for 20 minutes, stirring once or twice during this time.
3
Place the vinegar, salt, horseradish, garlic, sugar, crushed peppercorns, and crushed allspice into the container of a blender or food processor.
4
Process until the garlic and horseradish are pureed and well combined with the liquid.
5
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.
6
Combine the strained liquid with the mustard-water mixture in the top of a double boiler set over simmering water.
7
Cook, stirring constantly, for about 5 minutes, or until the mustard has thickened slightly.
8
Remove from heat and let cool. Taste and add more prepared horseradish if desired.
9
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.

Keywords: horseradish, mustard, condiment, spicy, garlic, vinegar, blender, double boiler, homemade, vegan, roast beef, spreads

Read it online: https://www.chefs-mate.com/recipe/horseradish-mustard/