Most of my mustard was made with a blend of spices and guinness stout until Shawn asked me if I could make a simple Dijon. I went on a mission for an excellent recipe. Because mustard loses its power pretty quickly, I was looking for a way to keep it spicy hot for a long time. Horse radish is the answer! A friend of mine had horse radish in her garden. It flourishes here in the NW and my garden is now resplendent with the beautiful plant. I pull the root, wash it, scrape it with a knife edge, chop it and blend it in a food processor. It really makes this mustard pop!
If you are not having wine of any kind just replace the wine with the same amount of apple cider vinegar.
- 1/2 c. yellow mustard seeds,
- 1/2 c brown mustard seeds
- 1/4 cup horse radish
- 1 c. dry organic white wine
- 1 c. raw apple cider vinegar
- 2 tsp onion powder
- 1 tsp salt
Use a spice or coffee grinder to coarsely grind the yellow mustard seeds and some of the brown if you like.
Scrape and grate the horse radish
Place all of the ingredients in a small, non reactive bowl and stir to combine.
Cover with a cloth and let sit at room temperature for 2 days.
Remove the cloth and transfer the mustard non reactive containers or jars with a tight fitting lid, cover, and refrigerate for up to 3 months.