Spicy Mustard Recipe
When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. —Joyce Lonsdale, Unionville, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/2 cup water
- 1/4 cup olive oil
- 1/2 cup sugar
- 1/2 teaspoon lemon juice
- 2 tablespoons prepared horseradish
- 1/2 cup tarragon or cider vinegar
- 1 cup ground mustard
- Carbohydrate 1.54419484805695 g
- Cholesterol 0 mg
- Fat 1.72157028181848 g
- Fiber 0.62982985466271 g
- Protein 1.01270330150849 g
- Saturated Fat 0.137208611380213 g
- Serving Size 1 1 serving (14g)
- Sodium 1167.07489397566 mg
- Sugar 0.914364993394236 g
- Trans Fat 0.100071944706309 g
- Calories 24 calories
Directions In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator. Yield: 1-1/2 cups. Originally published as Spicy Mustard in Country Woman Christmas 1996, p41 Nutritional Facts 1 tablespoon equals 67 calories, 4 g fat (trace saturated fat), 0 cholesterol, 54 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend
