Mustard and Horseradish Relish

Name: Mustard and Horseradish Relish
Cuisine: Australian
Ingredients: 5 tablespoons Aïoli; 3 teaspoons tarragon leaves; 1 tablespoon hot smooth mustard; 2 tablespoons seeded Dijon mustard; 2 teaspoons castor sugar; 1 tablespoon freshly grated horseradish; 2 tablespoons tiny capers, washed; 1 teaspoon white peppercorns, freshly ground

Preparation info

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

The headiness and pungency of mustard and horseradish sit well together and make this relish a great accompaniment to cold meats, smoked fish, root vegetables, cooked offal (such as liver, brains or sweetbreads) and a charcuterie plate. It will keep, refrigerated, for 2 weeks.

Ingredients

2 tablespoons seeded Dijon mustard
1 tablespoon hot smooth mustard
1

Oceania
Australia
Side dish
Preserve
Sauce
Gluten-free
Vegetarian

Method

Mix together all the ingredients except the Aïoli. Stir this mixture into the Aïoli. The relish should be quite firm with enough body to hold its own weight. To store, spoon into a container, seal and refrigerate.