Prep 15 mins
Cook 0 mins
A spicy mustard, better then the store bought variety, good gift for food lovers.
- 2 ounces mustard flour or 2 ounces dry mustard
- 3 ounces all-purpose flour
- 3 teaspoons salt
- 1 ounce fine white sugar
- 3 ounces fresh horseradish, grated
- 175 ml cider vinegar
- Sift the flour, add all the other ingredients and mix for a few minutes.
- Cover, let it stand for half an hour, mix again and put in clean jars.
- It will be ready in one week, leave in a cool dark place.
I'm always looking for a good mustard spread and this is one of them. The taste is good though I did reduce the salt by 1/3 (health reasons). Horseradish always adds a nice kick to mustard.
This recipe was an excellent way for me to use my small harvest of horseradish. It was easy to make and really good. I cheated and ate most of it before the 1 week stand time, but it still tasted great. Coleman's Mustard powder served to spice it up really nicely. The one tweak to the recipe that I made was using about a third of the salt due to personal taste.