📝 About This Recipe
Dating back to the 16th century and famously mentioned by Shakespeare’s Falstaff, Tewkesbury Mustard is a legendary English condiment that marries the nasal-clearing heat of mustard with the earthy punch of fresh horseradish. This artisanal blend features a unique balance of sweetness from cider and honey, resulting in a thick, textured paste that is as historical as it is delicious. It is the ultimate companion for those who crave a sophisticated, multi-layered heat that lingers beautifully on the palate.
🥗 Ingredients
The Mustard Base
- 1/2 cups Yellow mustard seeds (soaked in water for 4 hours and drained)
- 1/4 cups Brown mustard seeds (for deeper heat and texture)
- 2 tablespoons Dry English mustard powder (such as Colman's)
The Horseradish Element
- 1 cup Fresh horseradish root (peeled and finely grated)
- 2 tablespoons White wine vinegar (to preserve the horseradish heat)
Liquid & Aromatics
- 1/2 cups Hard apple cider (dry, traditional English style)
- 1/3 cups Apple cider vinegar (raw and unfiltered)
- 2 tablespoons Wildflower honey (to balance the acidity)
- 1 teaspoon Sea salt (fine grain)
- 1/4 teaspoon Ground allspice (for a subtle historic warmth)
- 1/4 teaspoon Turmeric powder (for a vibrant golden hue)
- 2-3 tablespoons Cold water (as needed for consistency)
👨🍳 Instructions
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1
Begin by soaking the yellow and brown mustard seeds in a bowl of cold water for at least 4 hours. This softens the outer husks and ensures a smoother grind later.
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2
Prepare the horseradish: Peel the tough outer skin of the horseradish root and grate it finely using a microplane or the small holes of a box grater. Work in a well-ventilated area, as the fumes are potent!
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3
Immediately toss the grated horseradish with the 2 tablespoons of white wine vinegar. This prevents the horseradish from oxidizing and turning bitter.
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4
Drain the soaked mustard seeds thoroughly through a fine-mesh sieve.
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5
Place the drained seeds into a food processor or a large mortar and pestle. Pulse or grind until the seeds are broken down into a coarse, wet paste.
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6
In a small saucepan, combine the hard cider, apple cider vinegar, honey, salt, allspice, and turmeric. Heat gently over low heat for about 3-5 minutes until the honey is fully dissolved. Do not let it boil.
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7
Add the dry mustard powder to the warm liquid, whisking vigorously to ensure there are no lumps.
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8
Pour the warm liquid mixture into the food processor with the mustard seed paste. Process for 1-2 minutes until you reach your desired texture—historically, Tewkesbury mustard is slightly coarse.
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9
Add the prepared horseradish mixture to the mustard base. Pulse a few times just to incorporate; you want to maintain some of the horseradish texture.
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10
Taste the mustard. If it feels too thick, add cold water one tablespoon at a time until it reaches a spreadable consistency.
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11
Transfer the mustard into sterilized glass jars. Do not be alarmed if it tastes overly bitter or aggressive right now; the flavors need time to 'mellow' and marry.
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12
Seal the jars and let them sit at room temperature for 24 hours, then move them to the refrigerator for at least 3 days before using.
💡 Chef's Tips
Always use cold liquids when mixing mustard powder to preserve the spicy enzymes; heat can actually kill the heat of the mustard. If you find fresh horseradish too difficult to source, use a high-quality jarred 'prepared horseradish' but ensure it has no creamy additives. For a truly traditional 'ball' shape (as it was sold in the 1500s), reduce the liquid slightly and roll the paste into balls, then dry them slightly. Wear kitchen gloves when grating fresh horseradish to avoid skin irritation from the volatile oils. The mustard will naturally lose some of its 'kick' over several months, so it is best enjoyed within 8-12 weeks.
🍽️ Serving Suggestions
Serve alongside a thick slice of rare roast beef or a traditional Sunday roast. Spread generously onto a crusty ham and farmhouse cheddar sandwich. Whisk a tablespoon into a vinaigrette for a punchy dressing for bitter greens like radicchio. Accompany a platter of British cheeses, particularly a sharp, aged Stilton or Montgomery's Cheddar. Pair with a pint of dry English ale or a crisp, oaky cider to complement the fermented notes.