Cooking Classics: Horseradish Mustard

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Cooking Classics

The Technique

Horseradish Mustard 

Horseradish Mustard offers a pungent, spicy kick to a variety of foods ranging from Classic Corned Beef Brisket & sandwiches to charcuterie platters. Brown mustard seeds, Brassica nigra, members of the mustard & cabbage families, are an annual native to Asia where often times they are warmed to release the oils for use in many curries. However, when condiments are in order, soaking them first then crushing them will release wonderful heat. Mustards may have many items added to them to enhance their flavor. Although prepared horseradish is added to this version, consider fresh or other ingredients such as honey, cayenne & ginger. Allow the mustard to cure several days before using for the best flavor. Learn how to create a homemade mustard from scratch perfect for many recipe applications. 

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makes about 1 cup

1/4 cup white vinegar
1/4 cup water
3 Tbsp yellow mustard seeds
1 Tbsp brown mustard seeds
1 Tbsp brown sugar
1/2 tsp kosher salt
1/4 tsp turmeric
1 Tbsp cold water
1 tsp prepared horseradish

Combine the vinegar, the water & the mustard seeds in a small bowl. Cover & let stand at room temperature 24 hours. Place the mustard seed mixture in a food processor. Add the brown sugar, the salt & the turmeric. Pulse the mixture until the seeds are crushed & well blended, about 3 to 4 minutes. Stop the food processor several times during the process & scrape down the bowl sides. Transfer to a glass container. Stir in the water & the horseradish. Cover & chill. Cure 48 hours before serving. Store in the refrigerator up to 3 months.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Horseradish Mustard

Cold liquids produce a hotter flavor while warm yields a more tame condiment. Proceed according to your personal preference. Use Horseradish Mustard as is or consider stirring it into mayonnaise or sour cream based sauces & salad dressings

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 The mustard seeds will need to be soaked in order to soften them before blending with the remaining ingredients. Allow 24 hours of stand time before preparing the recipe. When blending the ingredients in the food processor, stop the machine several times & scrape down the bowl sides using a rubber spatula to incorporate them better. Add a little cold or hot water to thin the condiment if necessary. 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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