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.
Please check your inbox to verify your email address.