Packed into a sealable crock or mason jar, this condiment makes a wonderful gift. Once you become familiar with the recipe, it can be customized: You can take out the horseradish and garlic for a more mellow experience, change the vinegar from cider to red wine for more tang, or sub whole brown mustard seeds for the yellow for a darker, nuttier flavor. One thing to remember: The flavors benefit from two weeks of aging in which to meld, so it's best to start this project a bit before the holidays. If pressed for time, however, simply attach a tag with the date on which you recommend the crock be opened.
Ingredients
Makes 6 (4-ounce) jars
在大罐子,把所有原料和1/2杯water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)
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Reviews (12)
Back to TopI wish I had read the reviews before making this. I think the taste is great, but the consistency is definitely not like mustard more like a sauce. I will try again with more mustard as I think it has great potential.
Anonymous
wilton, ct
1/14/2009
This mustard wasn't good. I made it twice after thinking I screwed it up the first time because it was so horribly overwhelming. Even after sitting for 3 weeks, it's still so strong and I barely added any horseradish or garlic. Don't waste your time and money.
jamie76
mt
1/14/2009
This recipe does not work. Neither the way it is written or the way it has been reviewed and changed. Forget it. Truly! I wasted so much money on the ingredients all for nothing. I would go with a hot and spicy mustard recipe...not this one.
Anonymous
12/25/2008
Does anyone know if this recipe was corrected. The reviews confused me, and some are two years old.
Anonymous
Texas
12/9/2008
I haven't made this yet but plan on doing so this week so it can be ready for Christmas. I found another site which said homemade mustard should keep (in well sterilized jars) for about 3 months. If giving as gifts it might be nice to put a "use by" label on it.
cbbob55
12/2/2008
if not for the clear typo in the recipe, this gets 4 forks. i deleted the water altogether and stuck with 1 1/2 c. dry mustard with this last batch. i used brown mustard seeds and it is awesome! i've given it as gifts, used it with an antipasto platter and it was a hit. i never plan to purchase dijon mustards (any variety) again since i can make my own that is so delicious and fresh. my advice - MAKE THIS!!!
joy2dream
w. bloomfield, mi
2/25/2008
i agree with the reviewer from pocatello that there clealy is a typo here. i used 1 1/2 cups of dry mustard and had a thick, gravy-like consistency in the end. i will decrease the water next time and add more mustard seeds to thicken it further. the amount of horseradish may be a bit much for many people, especially when considering giving it as a gift so i will cut back on that and try a few different variations. i only gave it 2 forks because of the typo (which really shouldn't happen!) - the taste with the added dry mustard was really 3 forks. i plan to keep a few jars on hand for gifts "on the fly". one question - does anyone know how long this will keep? i'm thinking 1 year but the recipe doesn't say. (another key piece of info missing!)there will be a lot less store- bought mustard in my grocery cart from now on. fyi - quality spices in bulk for much less than at the grocery can be found at www.thespicehouse. com
joy2dream
w. bloomfield, mi
1/14/2008
Okay, I hate people who mess with recipes; but having read the reviews, I decided something was clearly wrong with this one. After a web search I found a recipe for German mustard with similar vinegar, water, dry mustard proportions to this one. The only difference between recipes was the reduction of the water/vinegar by half by boiling with the spices, onion and garlic contained in that recipe. I boiled the garlic with the vinegar and water and Eureka! I had the correct consistency 48 hours later. The flavor of this horseradish mustard is great, and I expect it will be well received when I give it as a gift. It would be great if the recipe's author would tell us whether the answer is more mustard, or reduction of liquid -- or whatever.
charistides
Springdale, Utah
12/17/2006
This recipe has a typo. I used 1 1/2 c dry mustard and it turned out great.
Anonymous
Pocatello, ID
12/14/2006
Mine is runny too. Very disappointing.
Anonymous
Austin, TX
12/13/2006
I too ended up with viniagrette. I can't imagine what would thicken it enough to qualify as mustard.
Anonymous
Atlanta, GA
12/8/2006
Is there something wrong with this recipe? I tried it and ended up with vinaigrette instead of mustard. What makes it thicken?
Anonymous
Madison, WI
12/6/2006
