📝 About This Recipe
This robust condiment bridges the gap between the nasal-clearing heat of fresh horseradish and the complex, tangy depth of stone-ground mustard. Crafted with a blend of yellow and brown mustard seeds soaked in crisp white wine, it offers a sophisticated texture and a lingering warmth that store-bought versions simply cannot replicate. It is the ultimate companion for hearty meats, transforming a simple sandwich or roast into a gourmet experience.
🥗 Ingredients
The Mustard Base
- 1/2 cups Yellow mustard seeds (for mild flavor and thickening)
- 1/4 cups Brown or Black mustard seeds (for intense heat and pungency)
- 2 tablespoons Dry mustard powder (acts as an emulsifier)
- 1/2 cups Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cups Apple cider vinegar (5% acidity)
The Horseradish Kick
- 1/2 cups Fresh horseradish root (peeled and finely grated)
- 1 tablespoon White distilled vinegar (to stabilize the horseradish heat)
- 2 tablespoons Cold water (used during grating)
Seasonings & Aromatics
- 2 tablespoons Honey (to balance the acidity)
- 1.5 teaspoons Kosher salt
- 1/2 teaspoon Turmeric powder (for a vibrant golden color)
- 1/2 teaspoon Garlic powder
- 1 pinch Allspice (ground)
👨🍳 Instructions
-
1
In a non-reactive glass bowl or jar, combine the yellow mustard seeds, brown mustard seeds, dry mustard powder, white wine, and apple cider vinegar.
-
2
Stir the mixture thoroughly, cover tightly with plastic wrap or a lid, and let it sit at room temperature for at least 12 to 24 hours. This allows the seeds to absorb the liquid and soften.
-
3
Prepare the fresh horseradish: Peel the brown skin off the horseradish root using a vegetable peeler until the white flesh is exposed.
-
4
Grate the horseradish using the fine holes of a box grater or a microplane. Work in a well-ventilated area, as the fumes are very potent!
-
5
Immediately toss the grated horseradish with 1 tablespoon of white distilled vinegar and 2 tablespoons of cold water. This stops the enzymatic reaction and preserves the heat level.
-
6
Transfer the soaked mustard seed mixture into a food processor or high-speed blender.
-
7
Pulse the mixture several times. For a coarse, stone-ground texture, process for about 30-45 seconds. For a smoother mustard, process for 2-3 minutes.
-
8
Add the prepared horseradish, honey, kosher salt, turmeric, garlic powder, and allspice to the blender.
-
9
Blend again for another 30 seconds to fully incorporate the spices and horseradish into the mustard base.
-
10
Taste the mustard carefully. If it is too thick, add a teaspoon of water or vinegar at a time until the desired consistency is reached.
-
11
Transfer the finished mustard into sterilized glass jars. Do not be alarmed if it tastes extremely bitter or overly sharp right now; it needs time to mellow.
-
12
Refrigerate the jars for at least 2-3 days before using. This aging process is crucial for the flavors to harmonize and the initial bitterness to dissipate.
💡 Chef's Tips
Use only glass or ceramic bowls, as the vinegar can react with metal and create a metallic off-flavor. If you prefer a milder mustard, use more yellow seeds and fewer brown seeds. Freshness matters: ensure your mustard seeds are relatively fresh, as old seeds won't thicken the mixture properly. Always add the vinegar to the grated horseradish within 2-3 minutes to lock in the 'burn'; waiting longer makes it even hotter, but it can become bitter. This mustard will keep in the refrigerator for up to 6 months.
🍽️ Serving Suggestions
Slather onto a warm pastrami on rye sandwich with Swiss cheese. Serve as a bold dipping sauce for soft Bavarian pretzels. Whisk into a vinaigrette for a roasted beet and goat cheese salad. Use as a crust for a roasted rack of lamb or prime rib roast. Mix a dollop into deviled egg filling for an unexpected spicy twist.