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.
- 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.
- In a large bowl, combine the mustard and white wine to make a paste.
- 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.
- Transfer the mustard mixture to a clean large saucepan and simmer over a gentle heat for 15 minutes, stirring now and then.
- Remove from heat and allow to cool a little. Add the grated horseradish and stir well.
- 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.
- Source: sbaskitchen.com