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.
Horseradish Mustard
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.
FROM 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.
The Technique
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.
The Tune
“All The Things You Are” Ella Fitzgerald
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