Spicy Mustard Recipe
Spicy Mustard Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. —Joyce Lonsdale, Unionville, Pennsylvania
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min. + standing
MAKES:
24 servings
TOTAL TIME:
Prep: 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 airtight containers. Store in the refrigerator. Yield: 1-1/2 cups.
Originally published as Spicy Mustard in Country Woman Christmas 1996, p41

Nutritional Facts

1 tablespoon: 67 calories, 4g fat (0 saturated fat), 0 cholesterol, 54mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 2g protein.

Popular Videos

  • 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
  1. 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.
  2. 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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MY REVIEW
knollbrookcook User ID: 4057123 15422
Reviewed Sep. 3, 2013

"Good mustard. Very easy to make and since we watch our salt intake I omitted the salt. Turned out great."

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