Horseradish Mustard

Preparation info
  • Makes about

    ½ cup

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

An emphatically “hot” mustard, this is not for the timid-tongued, but for those who like a nip to the condiment accompanying their corned beef. If you can get fresh horseradish, by all means use it; it’s easy to “grate” in a blender, with a little water or vinegar added to the peeled, cubed root to help with the grinding; see our recipe. Fresh horseradish is more pungent than the bottled kind, so proceed with caution, reducing the quantities a bit—you can