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Spicy Mustard

When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. —Joyce Lonsdale, Unionville, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 5 min. + standing
  • Makes
    1-1/2 cups


  • 1/2 cup tarragon or cider vinegar
  • 1/2 cup water
  • 1/4 cup olive oil
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon lemon juice
  • 1 cup ground mustard
  • 1/2 cup sugar
  • 1/2 teaspoon salt


  • 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.
Nutrition Facts
1 tablespoon: 67 calories, 4g fat (0 saturated fat), 0 cholesterol, 54mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 2g protein.

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