Made This Recipe? Add Your Photo
Prep 15 mins
Cook 0 mins
I got this recipe years ago from a neighbor. (thanks John) It is a simple, no cook recipe. You will want to make it a few days to a week in advance. The longer it sits the sharper the flavor. People swear it has horseradish in it. I like to make this to serve with cheese & cracker plates. It's so good on a hot dog that was just roasted on a campfire. Have some of this mustard in baby food jars or empty grey poupon jars so you can send home with your friends after they try it. The recipe doubles and triples easily. Hope you enjoy !!
- Mix dry ingredients in bowl.
- Add vinegar in 1/4 cup intervals so it is easier to incorporate. I use a wisk.
- You may need to add additional vinegar to get a consistancy a little thinner than regular mustard. It will thicken up in the frig.
- Place in refrigerator and stir couple times a day.
- Serve after a few days. It it seems too thick, simply add more vinegar.
Just gave this a mention on the "Topic of the Month" forum. I had a similar recipe that required cooking---this is just as excellent, without the bother of doing it stovetop! Also, my recipe called for egg yolks. This one will be my go-to from now on!
We all love mustard at our house and have a good many favourites. Another has now been added - this is a great tasting mustard! It was the apple cider vinegar in the ingredient list that caught my eye and made it a must make. The cider vinegar gave this mustard a wonderfully unique taste. I too like making it ahead which allows it to mellow. How good - just printed a copy for my family cookbook and another making is on the agenda. Thank you Sam's Mom and thank you John!