Horseradish Mustard
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Serves: 10
  • ½ cup dry mustard
  • ½ cup hot water
  • ½ cup distilled white vinegar
  • 2 tablespoons grated horseradish root
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon granulated sugar
  • 1 clove garlic, peeled and sliced
  • 6 whole black peppercorns, crushed (about ¼ teaspoon ground)
  • 2 whole allspice berries, crushed (about ⅛ teaspoon ground)
  1. In a small bowl, whisk together the dry mustard and water until smooth. Let the mixture sit, uncovered, for 20 minutes, stirring twice.
  2. Combine the vinegar, horseradish, salt, garlic, sugar, peppercorns and allspice in a food processor. Process until the garlic and horseradish are puréed. Drain the liquid by pressing through a very fine strainer.
  3. Add the drained horseradish to the mustard mixture and place in the top of a double-boiler. Bring it to a simmer and stir constantly while cooking, about five minutes, or until thickened. (If the sauce is not thick enough use a cornstarch slurry to thicken.) Remove from heat and cool.
  4. Seal the horseradish mustard in a pint canning jar and refrigerate. It will keep for months. However, the longer it sits, the more the heat will mellow.
Recipe by Burn Blog at