Homemade Mustard with Horseradish
Description
Mustard recipes are pretty easy to customize at home based on whatever flavors are interesting to you. In this recipe, spicy grated horseradish and toasted caraway seeds are added to the fermented mustard product.
Prep time: 30 minutes
Fermentation Duration: Approximately 4 days at room temperature (~65F).
Serves: 20
Note: The mustard will initially appear to be slightly watery and thin when it is first mixed. This is normal, as the mustard will thicken up over the course of the next few days and after it is fully blended. While you can make this recipe using only black mustard seeds, note that your final mustard product will be a bit spicier and a tad bit more bitter. I enjoy using a blend of the yellow and black mustard seeds when making my own versions at home, both for flavor and aesthetic appeal.
The turmeric used in the recipe below doesn’t add a ton of extra flavor, as the quantity used here is quite small. The turmeric is included mostly for that brighter yellow color that it gives the final mustard, and it’s good for you!
In terms of the sweetener below, you can use honey, maple syrup, white granulated sugar, sorghum, really whatever you like. Try experimenting with different sweeteners and note how they impact the mustard’s final flavor.
Ingredients
Instructions
Clean and sanitize your mustard jar or glass/ceramic fermentation vessel.
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Combine the yellow and black mustard seeds with the mustard powder, brown sugar, Kosher salt, and ground turmeric.If you only have one type of mustard seeds at home, that's completely fine!
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Add in the white wine vinegar and beer, in addition to the sherry vinegar.
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If you are storing at room temperature around 65F, allow this mixture to sit covered with a lid in a dark space for roughly 4 days, checking on the mustard every day and tasting the contents.
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Once the mixture has rested at room temperature for roughly 4 days, transfer the contents to an immersion blender container and add the grated horseradish.
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Blend the mustard and fresh horseradish contents using an immersion blender until mostly smooth. I like to leave some partially blended mustard seeds in the final product.
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Fold in the toasted caraway seeds (if using) until they are evenly distributed throughout the mustard.
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Transfer the mustard with horseradish to a clean and sterilized jar for storage in the fridge.
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Store in the refrigerator until ready to use.
User Reviews
Love the horseradish + mustard combo here!