When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. —Joyce Lonsdale, Unionville, Pennsylvania
Total TimePrep: 15 min. Cook: 5 min. + standing
- 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.
Nutrition Facts1 tablespoon: 67 calories, 4g fat (0 saturated fat), 0 cholesterol, 54mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 2g protein.
Originally published as Spicy Mustard in Country Woman Christmas Volume 1