Mustard horseradish relish

Preparation info
  • Makes

    250 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

A mainstay that first appeared in Paramount Cooking, this versatile relish can be served as a condiment, used to spike a sauce or added to a meat stuffing.


  • 1 tablespoon freshly grated horseradish
  • 2 tablespoons seeded Dijon mustard
  • 1


Mix horseradish, mustards, sugar, salt, pepper, capers and tarragon, then whisk in aïoli. Refrigerate in a sealed jar for up to 1 week.