When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. —Joyce Lonsdale, Unionville, Pennsylvania
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- 1/2 cup tarragon or cider vinegar
- 1/2 cup water
- 1/4 cup olive oil
- 2 tablespoons prepared horseradish
- 1/2 teaspoon lemon juice
- 1 cup ground mustard
- 1/2 cup sugar
- 1/2 teaspoon salt
- In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds.
- Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator. Yield: 1-1/2 cups.
Originally published as Spicy Mustard in Country Woman Christmas 1996, p41
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