- 1/4 cup cider vinegar
- 1/4 cup ground mustard
- 3 tablespoons white wine vinegar
- 2 tablespoons mustard seed
- 1 tablespoon prepared horseradish
- 1-1/2 teaspoons honey
- In a blender, combine all ingredients. Cover and process until smooth. Transfer to a small jar and cover tightly. Store in the refrigerator. Yield: 1/2 cup.
Originally published as Double Hot Horseradish Mustard in Country Woman November/December 1993, p35
Reviews for Double Hot Horseradish Mustard(0)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review