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Spicy Mustard

 Spicy Mustard
When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. —Joyce Lonsdale, Unionville, Pennsylvania
24 ServingsPrep: 15 min. Cook: 5 min. + standing

Ingredients

  • 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

Directions

  • 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 containers with tight-fitting lids. Store in
  • the refrigerator. Yield: 1-1/2 cups.
Nutritional Facts: 1 tablespoon equals 67 calories, 4 g fat (trace saturated fat), 0 cholesterol, 54 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.