RECIPE: I made this a few weeks ago, and just love it. REC: DIY Spicy Horseradish Mustard

[dawn_mo]

I sort of messed it up and added 1/4 cup of yellow mustard seeds in addition to the 1/4 cup of brown mustard seeds. I used some blackberry vinegar that I made last summer since I was out of wine vinegar. This is a really sharp horseradish mustard, but it is taming down since I refrigerated it. I didn't have the source listed so I googled it and found it at the link below. If someone on this board posted it, sorry!

* Exported from MasterCook *

DIY Spicy Horseradish Mustard

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : condiments Mustards

Amount Measure Ingredient -- Preparation Method

3/4 cup wine vinegar (red or white)1/8 cup brown mustard seeds

1/4 cup dry mustard

1 garlic clove -- minced

1 Tbsp prepared horseradish

1 tsp brown sugar

1 tsp salt

1. Combine the vinegar, mustard seeds, dry mustard, garlic, horseradish, sugar and salt with 1/4 cup of water in a jar with a lid.

2. Cap the jar and shake well.

3. Refrigerate for two days.

4. Puree mixture in a blender or food processor until smooth. Return to the jar and use immediately or store, chilled. Your mustard will mature and improve over a few weeks' time.

(Makes 1 1/2 cups)

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http://www.missginsu.com/2008/06/colonel-mustard-in-kitchen-with-knife.html

 

[dianncy1964]

Dawn, this is a great recipe~ I happen to have all the ingredients, I love Horseradish~ Thank you smileys/smile.gif

 

[traca]

Dawn, does this thicken over time? I just made it and mine is very liquid. Wondering if

it sets up after a couple days or if it's the pulverizing of the mustard seeds that makes it thick?

 

[dawn_mo]

Well, mine was on the thin side too, but I thought it was just my carelessness...

It does get considerably thicker, but I added some more mustard seeds to mine and let it sit a couple more days. I could have pureed it more, but I like the texture of having some whole seeds in it. You might want to add a few more mustard seeds. You can always thin it down if it turns out too thick. It is the pulverizing of the seeds that thickens it. The flavor is fantastic, nice and hot from the dry mustard.

 

[traca]

Yep! I tasted it and it looks like the flavors will develop nicely. I didn't add the water

and mine is still quite thin (like V-8 juice...substance, but definitely pourable at this point--even with out the water.) I think I'll wait the 2 days and see what happens. Then puree it. You're right, I can always thin it down later. Love science in the kitchen. smileys/smile.gif Let's see what happens. The flavor is really good (I used white vinegar).

 

[dawn_mo]

I have a feeling that I didn't add the water either, since I don't have it listed

in the ingredient list. I will always have some of this around. It was so easy to make and so tasty. I can get the mustard seeds from my buying club, so it is pretty inexpensive to make too.