Spicy Mustard

Submitted by: Ann Bain
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1/2 cup tarragon or cider vinegar
1/2 cup water
1/4 cup olive or vegetable oil
2 tbsp prepared horseradish
1/2 tsp lemon juice
1 cup ground mustard
1/2 cup sugar
1/2 tsp salt
In blender, combine all ingredients and process for 1 minute. Scrape down sides of container and process 30 seconds more. Transfer to a small saucepan and let stand 10 minutes. Cook over low heat, stirring constantly until bubbly. Cool completely. If a thinner mustard is desired, stir in 1-2 tbsp more water. Pour into small containers with tight-fitting lids. Store in fridge. Note: Fresh horseradish and tarragon vinegar with home grown tarragon is best.

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