Horseradish Mustard

Horseradish Mustard

  • Servings: Makes 10 x 200ml jars
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I had made a horseradish mustard at a cooking class last year, and upon tasting it, a lovely friend requested that I make some for her 50th birthday present. This is my version and I can't wait to cure some beef and have corned silverside with horseradish mustard. And yes, she received two jars of horseradish mustard and two pieces of horseradish to go with it!


  • 500g mustard powder / ground mustard
  • 600 ml dry white wine
  • 1.25 litres white wine vinegar
  • 3 brown onions, thinly sliced
  • 7 cloves of garlic, crushed
  • 3 bay leaves
  • 12 black peppercorns
  • 50g salt
  • 75g sugar

1.5 cups of finely grated horseradish root.


  1. Place the onions, garlic, bay leaves and peppercorns into large saucepan and then add the white wine vinegar. Bring to a boil over medium heat and then reduce to simmer. Simmer until the vinegar has reduced to two-thirds. Remove from heat, strain and set the liquid aside to cool. Dispose of the solids.
  2. In a large bowl, combine the mustard and white wine to make a paste.
  3. When the vinegar reduction has cooled, stir it into the mustard paste, add the sugar and salt and stir to combine. Allow to sit for 30 minutes.
  4. Transfer the mustard mixture to a clean large saucepan and simmer over a gentle heat for 15 minutes, stirring now and then.
  5. Remove from heat and allow to cool a little. Add the grated horseradish and stir well.
  6. Spoon into sterilised jars and seal.


  • The horseradish mustard will keep for a year.
  • When grating the horseradish it is advisable to wear rubber gloves and work in a well ventilated area – it is far worse than onions!
  • You can add as little or as much horseradish as you like, it just depends how brave you are!
  • Newer horseradish does not have the punch that a larger older piece has.
  • I like to blitz the mixture to a smoother paste in my Thermomix, but this is not necessary.
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