Horseradish Mustard

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Horseradish Mustard

Recipe adapted from David LeFevre, M.B. Post, Manhattan Beach, CA

Yield: 2½ cups

Cook Time: 15 minute prep time, plus 2 to 3 weeks


1 cup all purpose flour

¾ cup dry mustard powder (such as Coleman's)

3 tablespoons salt

3 tablespoons granulated sugar

1 cup fresh horseradish, grated (about one 6-inch root, scraped)

1 cup cider vinegar


1. In a glass container, combine the flour, mustard powder, salt and sugar. Stir in the horseradish and cider vinegar. Store the mustard in the refrigerator in an airtight container for 2 to 3 weeks before using. The mustard will keep for up to one month.

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